Aunt Susie's Pudding

Name: Aunt Susie's Pudding
Yield: 4 servings
Ingredients: a quarter of a pound of butter; two talilc-spoonfids of ground rice; the same of fine flour; sugar to taste; the thin rind of half a lemon chopped small; two ounces of candied orange or citron-peel; a breakfast-cupfiu of new milk; two well-beaten eggs

From Cassell's dictionary of cookery, 1892

Serves 4

Probable cost: 1s. 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 Susie's Pudding.— Boat a quarter of a poimd of butter to a cream. Stir gradually into it two talilc-spoonfids of ground rice, and the same of fine flour, sugar to taste, the thin rind of half a lemon chopped small, 'two ounces of candied orange or citron-peel, a breakfast- cupfiu of new milk, and two well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.