Berkeley Pudding

Name: Berkeley Pudding
Ingredients: half a pound of finely shred suet; two ounces of fine flour; a tablespoonful of grated bread-crumbs; one whole egg; a gill of milk; a teaspoonful of essence of lemon; a grate of cinnamon; the same of nutmeg

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Berkeley Pudding. Mix together half a pound of finely shred suet, two ounces of fine flour, a tablespoonful of grated lo PUDDINGS AND PASTRY bread-crumbs, one whole egg, or two if small, a grate of cinnamon, the same of nutmeg, a gill of milk, and a teaspoonful of essence of lemon

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