Cheese and Breadcrumb Pudding

Ingredients

• 1 pint of fresh milk
• 3|oz. of sifted breadcrumbs
• two beaten eggs
• Jib. of grated Cheese

Method

1. 1

   Combine milk, breadcrumbs, eggs, and cheese in a saucepan.

2. 2

   Stir until cheese is melted, then pour into a buttered dish and brown in a Dutch oven before the fire.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 259. The excerpt below is the record exactly as published.

Jib. of grated Cheese, 2oz. of butter, four eggs, and a little cayenne and nutmeg. Butter a small pan, pour the mix- ture in, and bake for twenty minutes. Serve hot for supper. (3) Put loz. of butter into a saucepan, slice thinly into it Jib. of Cheese, and add 1J teacupfuls of milk ; stir it over the fire till the Cheese is melted. Then take the saucepan from the fire and add the yolks of two eggs, and stir them well in. Beat the whites of two eggs to a stiff froth, and stir them in very lightly ; then pour it all into a small pudding-dish, bake in a quick oven for ten minutes, and serve at once. (4) Put into a saucepan 1 pint of fresh milk, 3|oz. of sifted breadcrumbs, two beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.