Cheese Custards
From The national course in home economics, 1917
Serves 1
Serve immediately as a separate course.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 127. The excerpt below is the record exactly as published.
CHEESE CUSTARDS. Six tablespoonfuls of grated cheese, two tablespoonfuls of butter, four eggs, one cup of milk with a teaspoonful of corn-starch stirred into it, salt and pepper to taste. Beat the eggs very light and pour upon them the heated milk (with a pinch of soda
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