gluten-freenut-freesoy-freefish-freeshellfish-free
Bablit Pudding
From The thorough good cook, 1895
Serves 1
A rich and flavorful pudding.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 122. The excerpt below is the record exactly as published.
abliit Pudding. Roast a young rabbit ; take off the flesh and pick out the sinews ; hash it Avith the liver very fine. Break the bones and put them into a stew-pan, moisten with rich stock ; let it boil to draw the flavour, and use for the panada. Pound the meat and panada together; add a third of the bulk of butter, that is to say use an equal part of the three elements ; add also fine minced onions that have been stewed in gravy, six raw yolks of eggs, reduced cold cream, as much as is necessary; bring the whole to the consistency of pudding. Before finishing add fine spices, salt, and nutmeg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.