Cheese Pudd'ler
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake: half an hour. Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 338. The excerpt below is the record exactly as published.
heese Pudd' ler way).— Take half a pound of finely-g,- ;heese, and mix it with the weU-beaten yolks ot five eggs ; add two ounces of fresh butter beaten to a cream, and a cupful of new milk, and last of all, put in the wliite of an egg whisked to a solid froth. Line the edges of a dish with puff paste
Cook this with the app: pantry check, scaling, and the assistant.