vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese and Egg Bake
From The encyclopædia of practical cookery, 1890
Serves 1
Ideal for supper.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
nutmeg, and salt and pepper to taste ; turn the mixture into a well-buttered basin, put it into a moderate oven, and bake to a light brown. When done, turn it out on to a dish, and serve very hot, with slices of toast for garnish. (2) Mix Jib. of grated Cheese, 2oz. of butter, four eggs, and a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.