Cheese Pudding

Name: Cheese Pudding
Yield: 2 servings
Ingredients: a cup of new milk; a piece of butter the size of a walnut; a tablespoonful of bread-crumbs; two eggs; one-half of a pound of finely-grated cheese

From The national course in home economics, 1917

Serves 2

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 125. The excerpt below is the record exactly as published.

CHEESE PUDDING. In a cup of new milk dissolve a piece of butter the size of a walnut and pour over a tablespoonful of bread-crumbs ; let it soak, then add two eggs well beaten, and one-half of a pound of finely-grated cheese

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