Cheese Seftons

This recipe is a good example of the challenge involved in interpreting historic recipes, especially those not intended for publication. Avis simply jotted down a list of ingredients and some working notes. If you make the mix as she wrote it and cook it up, you simply get a tray of (very nice) melted cheese. There are other recipes for Seftons around, including Louis-Eustache Ude’s original in the 1829 edition of