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Cheese-Cake Pudding

Name: Cheese-Cake Pudding
Yield: 3 servings
Ingredients: Take the yolks of eight eggs; jib. of moist sugar; the same quantity of butter; 1 table-spoonful of good brandy or rum; season with nutmeg or essence of lemon

From The encyclopædia of practical cookery, 1890

Serves 3

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 272. The excerpt below is the record exactly as published.

Cheese-Cake Pudding. — Take the yolks of eight eggs, jib. of moist sugar, and the same quantity of butter, warmed and well creamed together. Beat the eggs light, and well mix all the ingredients ; season with nutmeg or essence of lemon, and add 1 table-spoonful of good brandy or rum

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