Egg and Cheese
- 6 eggs
- 1 teacupful of milk, thickened with
- 1 dessertspoonful of Allinson fine wheatmeal
- 2 ounces of grated cheese
- pepper and salt to taste
Butter a pie-dish, pour into it the thickened milk, break the eggs over it, sprinkle the cheese over them, and season to taste. Bake in a moderate oven until the eggs are just set.
Dr. Allinson's Cookery Book (1915).
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