Aunt Mary's Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 6d. 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 184. The excerpt below is the record exactly as published.
Aunt Mary's Pudding.— Well butter a plain mould, and stick alternate layers of raisins and sliced almonds round it. Pour a breakfast-cupful of warm fresh milk over a tea-cupful of finely-grated bread-crumbs. Let them soak for a little while, then add a small piece of butter, a dessert-spoonful of sugar, a little thinly-grated lemon-rind, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.