cheeselet

Hello, you have come here looking for the meaning of the word cheeselet. In DICTIOUS you will not only get to know all the dictionary meanings for the word cheeselet, but we will also tell you about its etymology, its characteristics and you will know how to say cheeselet in singular and plural. Everything you need to know about the word cheeselet you have here. The definition of the word cheeselet will help you to be more precise and correct when speaking or writing your texts. Knowing the definition ofcheeselet, as well as those of other words, enriches your vocabulary and provides you with more and better linguistic resources.

1908 February 26, J. H. Monrad, “The Pen & Ink Buttermaker. ”, in New York Produce Review and American Creamery, volume XXV, number 1, New York, N.Y.: Urner-Barry Company, page 710, column 3:

Milk free from foreign deleterious spores will produce cheeselets which are pliant without trace of gas development, that is free from 'holes' or 'eyes,' whereas the cheeselets from the milk not fit for cheesemaking will by this treatment be crumbly, leathery, spongy, shriveled, huffed or otherwise abnormal.

1964, Report of the FAO/WHO Meeting on the Control of Brucellosis in the Mediterranean Region: Malta, 8–13 June 1964, Rome: Food and Agriculture Organization of the United Nations, page 10:

Dr. Debono then commented on the interesting problem of the local cheeselets. While these in Malta are supposed to be made out of sheep's milk they should not theoretically constitute a serious danger because the incidence of Brucellosis in sheep in Malta is about 1%.

1968, Gary Hogg, “Round-about”, in Malta: Blue-Water Island, 1st American edition, Cranbury, N.J.: A[lfred] S[mith] Barnes & Co., →OCLC, page 101:

A small cheese basket is known as a qaleb […] The cheeselet that is made in it is called a gbeina, smaller brother, as it were, of the rikotta.

1982, A[ndrew] N[orman] Wilson, chapter VII, in Wise Virgin, New York, N.Y.: Viking Press, published 1983, →ISBN, page 107:

Meg gazed desperately across the room to where Monty was guffawing with mirth and stuffing into his mouth a cheeselet.

2000, Giovanni Bonello, Histories of Malta, Fondazzjoni Patrimonju Malti, →ISBN, page 197, column 2:

Soft cheeselets, freshly made from sheeps' or goats' milk, rated as a favourite delicacy – and as trustworthy carriers of undulant fever.

(US, archaic) A baked dish of bread and cheese covered with a mixture of eggs and milk.

• 1898, “Cheese”, in The Puritan Cook-book. Composed of Contributed Recipes. , Rochester, N.Y.: Union and Advertiser Press, →OCLC, page 84:

  CHEESELET. […] Line a pudding dish with bread; then sprinkle cheese over; then bread and so on until the dish is full, having a layer of bread on top, buttered side down. […] Pour the custard over the bread and cheese and bake in a moderate oven for twenty or twenty-five minutes.

• 1905 April, “‘Mother’s Way’”, in Mary Wood-Allen, Estelle M[inerva] H[atch] Merrill, editors, American Motherhood, volume XXI, number 1, Boston, Mass.: American Mother Company, →OCLC, page 42, column 2:

  CHEESELET […] Line a buttered baking-dish with the bread, lay over the cheese, then bread until the dish is full, having top layer bread buttered side down. Make a custard of three beaten eggs, 1 pint of milk, 1 teaspoonful salt, pour over the bread and cheese, and bake twenty-five minutes.

• 1908, “Luncheon Dishes”, in Choice and Tried Recipes , Buffalo, N.Y.: Young Women’s Home Missionary Society of the Delaware Avenue Methodist Episcopal Church, →OCLC, page 57:

  Cheeselet. Butter 4 slices of bread, fit them into a well-buttered pudding dish, sprinkle over them 1 cup grated cheese; prepare a custard of 3 eggs, 2 cups of milk, salt and pepper; pour over the bread and bake until the custard is set and the bread is brown like toast.

• ġbejna on Wikipedia.Wikipedia