This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Grate one pound of mild cheese; beat well four eggs, oil one ounce of butter; mix these ingredients together with one gill of cream, and two table-spoonfuls of grated and sifted bread, and bake it in a dish or tin lined with puff paste.
Grate a quarter of a pound of good cheese, put it into a saucepan with half a pint of good milk, and nearly two ounces of grated bread, and one beaten egg; stir it till the cheese be dissolved; put it into a buttered dish, and brown it in a Dutch oven. Serve it quite hot.
 
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