Cheesy Baked Eggs
From Culinary jottings, 1885
This dish is not a pudding but eggs in a creamy sauce.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 253. The excerpt below is the record exactly as published.
a good layer of mild grated cheese at the bottom of it, pour over the cheese a coffee-cupful of cream, break four fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.