Welsh Cheese Pudding
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by a demonym leading its title: Welsh (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- Five ounces of grated cheese
- One cup of bread crumbs
- One cup of flour
- One and one-half teaspoons of salt
- One teaspoon of white pepper
- One teaspoon of paprika
- One tablespoon of Worcestershire sauce
- One tablespoon of baking powder
- Four tablespoons of grated onions
- One cup of milk
- Two tablespoons of cornstarch
- One egg
- One well-beaten egg
Method
- Five ounces of grated cheese, One cup of bread crumbs, One cup of flour, One and one-half teaspoons of salt, One teaspoon of white pepper, One teaspoon of paprika, One tablespoon of Worcestershire sauce, One tablespoon of baking powder, Four tablespoons of grated onions, One egg, One cup of milk.
- Beat to thoroughly mix and then pour in moulds or prepared pudding cloth and boil for one and three-quarters hours.
- Serve either hot or cold.
- To serve hot, use the following sauce: One cup of milk, Two tablespoons of cornstarch.
- Dissolve the starch in the milk and bring to a boil.
- Cook for five minutes and then add One well-beaten egg, One teaspoon of salt, Two teaspoons of paprika, Juice of one-half lemon.
- Beat hard to mix and then serve.
- This dish will replace meat and be sufficient for a family of four or five.