Austrian Pudding

Name: Austrian Pudding
Yield: 6 servings
Ingredients: one pound of flour; a quarter of a pound of finely-shred suet; a pinch of salt; a heaped tea-spoonful of baking-powder; a table-spoonful of chopped lemon-rind; a table-spoonful of moist sugar; a large breakfast-cupful of lukewarm milk; a cupful of good treacle

From Cassell's dictionary of cookery, 1892

Serves 6

Sufficient for six persons. Probable cost: 8d.

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 188. The excerpt below is the record exactly as published.

Austrian Pudding.— Mix one poimd of flour with, a quarter of a pound of finely-shred suet. Add a pinch of salt, a heaped tea- spoonful of baking-powder, a table -spoonful of chopped lemon-rind, and a table-spoonful of moist sugar. Mix a large breakfast-cupfid of lukcwai-m milk with a cupful of good treacle

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