Pudding De Fromage Au Pain
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 391. The excerpt below is the record exactly as published.
PUDDING DE FROMAGE AU PAIN Set some thin slices of stale, buttered and cheese-sprinkled bread in a pie-dish. Having three-parts filled the dish with it, cover the slices with a preparation consisting of the yolks of four eggs mixed with one-quarter pint of broth—which quantities are suited to a pint dish. Sprinkle copiously with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.