Baked Oatmeal Pudding
From The victory cookery book, 1918
Instead of suet, nut fat can be used, or if nuts are used, fat can be omitted.
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 35. The excerpt below is the record exactly as published.
Baked Oatmeal Pudding | Materials—The same mixture as for oat- meal canelons (foregoing recipe), vegetable | gravy (see p. 22). _ Method.—Grease some dariole: moulds, _ line with crumbs, nearly fill with the mixture, bake for 20 minutes, turn out, and serve | with vegetable gravy
Cook this with the app: pantry check, scaling, and the assistant.