Slices of white bread are buttered and covered with grated cheese mixed with stiffly whisked egg white, then baked in a hot oven until pale golden brown. From Erken's Stor kokebok (1949), p. 88.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 88 (falt i det fri)
The cheese toasts appear among the soup accompaniments in the 1949 edition.
Slice the bread
Cut the crust off the bread and slice it ½ cm thick. Spread one side fairly thickly with butter.
Make the cheese mixture
Gently stir the grated cheese into the stiffly whisked egg white.
Spread and bake
Spread the cheese mixture in a 1 cm layer over the buttered bread. Place the slices on a sheet and bake in a hot oven until pale golden brown.
Quantities are unchanged. «Hot oven» is not converted because the text gives neither time nor temperature.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Note on Modernised
Mengdene er uendret. «Varm ovn» er ikke omregnet siden teksten ikke gir tid eller temperatur.
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