Baked Pudding
From English and French cookery, 1890
Ensure to boil with milk for not less than eight minutes.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 122. The excerpt below is the record exactly as published.
Boiled with milk, and with or without the addition of sugar and flavour- ing, it may be ready for the table within fifteen minutes ; or, poured into a mould and cooled, it becomes in the course of an hour a Blancmange, which, served with fresh or preserved fruit, will be acceptable at any meal. Add sultanas, 'raisins, marmalade, or jam of any kind, and in about the same time it is made into an excellent Baked Pudding. To which may be added : — Take care to boil with milk, when so required, for not less than eight minutes. BROWN & POLSON’S CORN FLOUR
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