Cheese Muff (1890)

CHEESE MUFF.

One and a half ounce of butter, four ounces of crumbled cheese, one teaspoonful of salt, half a teaspoonful of pepper, four eggs, well beaten. 

Put the cheese and butter and a few bread crumbs into a saucepan over the fire. 

When they begin to melt add the eggs, well beaten, and the seasoning: stir and cook until you can push it up into a soft muff-like form. 

Serve at once from the chafing dish or the skillet.

Source: COOKING (1890, May 9). Port Adelaide News and Lefevre's Peninsula Advertiser (SA : 1883 - 1897), p. 4 (SUPPLEMENT TO THE PORT ADELAIDE NEWS).