Ashantee Pudding
From The handy dictionary of cookery, 1890
Serve with lemon sauce.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 79. The excerpt below is the record exactly as published.
two ounces of finely chopped suet, two ounces of bread crumbs, one ounce of ground rice, a quarter of a teaspoonful of baking-powder, the grated rind of half a lemon ; mix all well together ; moisten with a well-beaten egg and a very little milk
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