Aunt Elizabeth's Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: half an hour. Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 183. The excerpt below is the record exactly as published.
Aunt Elizabeth's Pudding.— Take a breakfast-cupful of stale bread finely grated, and poiu' over it a pint of milk. Let it soak for haK an hour, then beat it well with a fork. Next add a piece of butter the size of a walmit, a heaped table-spoonful of sifted sugar, J;he grated rind of a lemon, and the yolks of two well-beaten eggs. Bake in a good oven, and when sufficiently cooked, spread a little apple- jam over it, and pile over that some acid ice
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