Cleveland Pudding

Ingredients

• four ounces of rice flour
• a quart of cold milk
• a quarter of an ounce of clarified isinglass
• the thin rind of half a lemon
• four bitter almonds
• four ounces of sugar

Method

1. 1

   Mix rice flour with cold milk in a saucepan with isinglass, lemon rind, almonds, and sugar.

2. 2

   Boil and stir until thick.

3. 3

   Remove lemon rind and pour into a damp mould.

4. 4

   Serve with melted currant jelly and rich boiled custard.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 48. The excerpt below is the record exactly as published.

CLEVELAND PUDDING. Mix four ounces of rice flour smoothly and gradually with a quart of cold milk ; put into a saucepan, with a quarter of an ounce of clarified isinglass, the thin rind of half a lemon, four bitter almonds, blanched and pound- ed, and four ounces of sugar

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