A Baked Oatmeal-Pudding
From The closet of Sir Kenelm Digby Knight opened, 1910
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 108. The excerpt below is the record exactly as published.
A BAKED OATMEAL-PUDDING Take middle Oat-meal, pick it very clean, steep it all night in Cream, half a Pint of Oat-meal, to a quart of Cream, make your Cream scalding hot, before you put in your Oat-meal, so cover it close. Take a good handful of Penny-royal, shred it very small, with a pound of Beef-suet, Put it to your Cream with half a pound of Raisins of the Sun, Sugar, Spice, four or five Eggs, two whites away
Cook this with the app: pantry check, scaling, and the assistant.