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Cheese Custard

Name: Cheese Custard
Yield: 1 servings
Ingredients: Two or three ounces of cheese; Beat this up with one large or two small eggs; about ½ pint of milk; put in two small pieces of butter about the size of a hazel nut

From Cookery and housekeeping, 1882

Serves 1

Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 103. The excerpt below is the record exactly as published.

Cheese Custard. Two or three ounces of cheese scraped into pieces as fine as shavings. Beat this up with one large or two small eggs, and about \ pint of milk. Butter a pudding dish well, pour in the mixture, and then put in two small pieces of butter about the size of a hazel nut

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