Citron and Raisin Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a small mould.
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 920. The excerpt below is the record exactly as published.
of citron sliced, and ten ounces of raisins, weighed after stoning (these last should be soaked for some hours in brandy). Stir in the whisked whites of the eggs, and bake in a mould well buttered, and sprinkled thickly with sifted bread-raspings
Cook this with the app: pantry check, scaling, and the assistant.