Cheese Pudding

Ingredients

• a small pudding mould
• thin slices of stale bread
• grated cheese
• One beaten egg
• half a small teaspoonful of mixed salt and pepper
• enough warm milk to fill the mould
• a pinch of bicarbonate of potash

Method

1. 1

   Butter a small pudding mould, half fill it with thin slices of stale bread and butter, and between each slice make a layer of grated cheese.

2. 2

   Mix the beaten egg, salt, pepper, and warm milk together, adding a pinch of bicarbonate of potash.

3. 3

   Fill the mould and cover with a plate.

4. 4

   Let it stand for at least an hour before cooking.

5. 5

   Bake in a gentle oven for half an hour or steam for three-quarters.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 40. The excerpt below is the record exactly as published.

Cheese Pudding*, baked or steamed. Butter a small pudding mould, half fill it with thin slices of stale bread and butter — no crust — and between each slice make a layer of grated cheese. One beaten egg, half a small teaspoon- ful of mixed salt and pepper, and enough warm milk to fill- the mould, mixed together, a pinch of bicarbonate of potash

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