Cheese Custards

Ingredients

• a scant pound of cheese
• 3 eggs
• a tablespoonful of cream
• a pinch of salt
• a pinch of pepper
• a little celery salt

Method

1. 1

   Chop cheese finely and beat in eggs and cream one at a time.

2. 2

   Season and pour into buttered molds in a pan of hot water.

3. 3

   Bake for about 20 minutes until firm.

4. 4

   Serve hot with brown bread sandwiches.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 70. The excerpt below is the record exactly as published.

CHEESE CUSTARDS. Chop very finely a scant pound of cheese and beat thor- oughly into it 1 at a time 3 eggs and a tablespoonful of cream; season with salt, pepper and a little celery salt and turn into buttered timbale molds that have been placed in a pan of hot water, baking for about 20 minutes, or until firm. Serve very hot accompanied by brown bread sandwiches. CHEESE BALLS WITH TOMATO SATTCE. Mix together 2 cupfuls of grated cheese, a quarter of a teaspoon of salt, a few grains of cayenne pepper and 1 cupful of crumbled stale bread ; then add 1 egg, beat lightly and a few drops of Worcestershire sauce, forming into small balls; roll quickly in crushed cracker crumbs and fry in deep fat to a golden brown. Serve on triangles of buttered toast and pour over them a tomato sauce. WELSH RAREBIT. One pound of chopped American cheese, % glass of ale, yolk of 1 egg, 1 teaspoon dry mustard, 1 teaspoon of Wor- cestershire sauce, 1 teaspoon of butter, a dash of red and same of black pepper, and if you like it hot a few drops of Tobasco. Put the butter in the pan and when it gets hot put in cheese; stir constantly and gradually add the ale. When CHEESE 157 well mixed add the egg with seasoning beaten in; stir in and pour over toast or crackers. — Mrs. Cora Phelps. WELSH RAREBIT. Two cups of grated cheese, yolks of 2 eggs, salt and pepper to taste. Put the milk in a granite saucepan, when boiling hot, add the cheese, stir until melted, then add a spoon of but- ter, salt, pepper and eggs. As soon as it boils take off and serve hot. It is a nice spread on hot toast and served. — Mrs. Zollicoffer. CHEESE AND EGG PATTIES. Remove every particle of the soft interior of puff paste patties, placing in the bottom of each a tablespoonful of grated cheese, a pinch of salt

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