Cheese Custard Pudding
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 212. The excerpt below is the record exactly as published.
Cheese Custard Pudding. Put two ounces of finely-grated cheese into a bowl, and add to it two well-beaten eggs and three-quarters of a pint of milk. Trim the edge of a pie-dish with cheese pastry, and pour in the mixture. Place two or three pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.