Pear and Cheese Pudding
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 115. The excerpt below is the record exactly as published.
2 cup of sirup from the pears. Cover with soft crumbs, sprinkle lightly with brown sugar, cinnamon, and V2 cup of DEL MONTE Seedless Raisins, dot with a little butter suljstitute, and bake until crumbs are brown. PEAR AND CHEESE PUDDING— Put alternate layers of DEL MONTE Canned Pears cut in pieces, and soft crumbs in a greased baking dish, using 1^ cups (V2 can) of pears and about l^^ cups of crumbs. Sprinkle each layer of pears with 1 tablespoon of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.