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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 137

Dec 1872   Cheese Pudding   (?)

1/2 lb of mild cheese grated, 4 eggs, 2 ozs of butter melted, a little cream. Beat all well together and bake 20 minutes

           Chocolate cups
For 10 cups put into a saucepan, 5 ozs of chocolate broken into small pieces pour upon it slowly a pint and a half of milk, add 3 ozs of Sugar. Let it boil until it thickens then take it off the fire. Break with a  ( ?). Then (?) of 5 - 2 (?) whites of 2 eggs. Beat them (?) little and pour them gently into the cream stirring all the time. Rap it all then a towel or piece of muslin and pour it into the custard cups. Place all the cups in a large sauce pan full of cold water. Put it on the fire until the water boils. Let it boil until the cream is sufficiently thick, then take it off and leave the cups in the water until cold. The cups should be of China that will not break and sufficiently high to prevent the water boiling into them.

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Dec 1872 Cheese Pudding (?) 1/2 lb of mild cheese grated, 4 eggs, 2 ozs of butter melted, a little cream. Beat all well together and bake 20 minutes Chocolate cups For 10 cups put into a saucepan, 5 ozs of chocolate broken into small pieces pour upon it slowly a pint and a half of milk, add 3 ozs of Sugar. Let it boil until it thickens then take it off the fire. Break with a ( ?). Then (?) of 5 - 2 (?) whites of 2 eggs. Beat them (?) little and pour them gently into the cream stirring all the time. Rap it all then a towel or piece of muslin and pour it into the custard cups. Place all the cups in a large sauce pan full of cold water. Put it on the fire until the water boils. Let it boil until the cream is sufficiently thick, then take it off and leave the cups in the water until cold. The cups should be of China that will not break and sufficiently high to prevent the water boiling into them.