Welsh Custards

Ingredients

• one cupful of dry grated cheese
• four eggs
• one cupful of milk
• one teaspoonful of butter
• two of flour
• a bit of soda size of pea
• half a teaspoonful of salt
• a pinch of cayenne

Method

1. 1

   Heat milk, stir in soda, butter, salt, and flour mixture.

2. 2

   Pour over beaten eggs, add cheese, beat, pour into cups, and bake for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 142. The excerpt below is the record exactly as published.

Welsh Custards. — One cupful of dry grated cheese, four c^s. one cup- ful of milk, one teaspoonful of butter, two of flour, mixed with milk, a bit of soda size of pea, half i teaspoonful of salt and a pinch of cayenne. Heat the milk, stirring in the soda, butler, salt and pepper, and the flour mixture, and pour scalding hot on ihe eggs beaten light in a bowl. Add the cheese, beat up for a minute, pour into buttered custard cups and bake in a brisk oven for 20 minutes. They should be served instantly. Jm,l,z.:d=,G00gIe CHAPTER XV. WARM SUPPBR AND BREAKFAST DISHES. Anchovy Toast. — Toast a small round of bread for each person, butter and put in vegetable dish. Make a sauce of one pint of milk and two tables poo nfuls of flour; when thickened add level saltspoonful of salt, dash of cayenne and three teaspoonfuls of anchovy essence or five anchovies boned and pounded. Pour over the toast; serve hot. Arrowroot Cream Toast.- -First put into a double boiler a scant pinl of rich milk and a teaeupful of cream; let it come to the boiling point, tlien add a large tablespoonful of fresh butter and a tablespoonful of arrowroot wetted in a little milk or cream ; season to taste with salt, and lijt it boil up. Toast light slices of bre.id, browning evenly. Put two slices at a lime into the sauce, and as soon as they soften all through, which will only take a short time, put in a covered dish kept hot. Pour a little sauce over each layer, and serve the toast while very hot. Golden Cream Toast.— Cut slices of stale bread into diamonds and toast to a pale brown, drying slightly in the oven before browning. Make a rich white sauce of a pint of milk, three tablespoonfuls of butter, two tablespoonfuls of flour, half a teaspoonful of salt

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