Cheese Pudding

Ingredients

• I lb. of Grated Cheese
• i tea-cup of Milk or Cream
• I Egg, well beaten
• A little Mustard
• I teaspoonful of Butter
• Cayenne Pepper
• Salt

Method

1. 1

   Mix all ingredients well together.

2. 2

   Bake in a buttered dish for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 62. The excerpt below is the record exactly as published.

HEESE). PUDDING {CANARY). (Mrs. J. Van der Byl's Recipe.) Take three eggs, also the weight of three eggs In sugar and butter, and of two eggs in fiourj the rind of a lemon grated. Stir the butter to a cream ; add sugar and eggs (well whisked) gradually; dredge in the flour. When mixed thoroughly, pour into a buttered mould. Boil two hours. Serve with any sweet sauce. Enough for six people, fUDDING {CARROT). (Cape Recipe.) Ingredients. I lb. Flour. i lb. Beef Suet * lb. Grated Carrots. 3 Eggs. 4 lb. Sugar. Salt. Grated Peel of Lemon and the Juice, or Essence of Lemon. Mince or grate the carrots ; chop the suet ; whisk the eggs. Mix all together ; pack in a mould or basin ; boil two or three hours. Serve with wine sauce. Enough for eight persoui, PUDDING {CASTLE), Ingredients. The weight of 4 Eggs in Sugar, Flour, and Butter. 4 Egg& Beat the butter to a cream ; then add sugar, eggs (well whisked), and flour, a dash of grated nutmeg, and brandy for flavouring. Bake in little tin cups for twenty minutes. This quantity fills six cups. Serve with a wine sauce. PUDDING {CHEESE). (Mrs. D. Cloete's Recipe.) Ingredients. I lb. of Grated Cheese. i tea-cup of Milk or Cream. I Egg, well beaten. A little Mustard. I teaspoonful of Butter, Cayenne Pepper

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