Ingredients:
- 2 scant cups milk
- 3 eggs
- 1 teaspoon butter
- 1 teaspoon salt
- 1 teaspoon red pepper
- pinch soda dissolved in a little hot water
- 1 cup dry and fine bread crumbs
- 1/2 pound grated cheese
Preparation:
Two scant cups of milk; add three eggs, beaten lightly; season with one teaspoon of butter, salt, red pepper, and a pinch of soda, dissolved in a little hot water; then add one cup of dry and fine bread crumbs, and one-half pound of grated cheese. The bread and cheese should both be dry before grating it. Put in a buttered dish, with dry crumbs on the top, and bake in rather a hot oven. Serve at once.
MRS. W. C. BUTCHER.
Recipes 1894 Style | Cheese 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
