Cherry Pudding, Boiled
From Cassell's dictionary of cookery, 1892
Serves 6
A small pudding will require about two hours to boil. If the cherries are not fully ripe, a longer time must be allowed.
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 350. The excerpt below is the record exactly as published.
Cherry Pudding, Boiled.— Make some good suet crust, line a plain, round buttered basin with it, leaving a little over the rim ; fill it with cherries, washed and picked, add a little sugar and some finely-chopped lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.