Coburg Puddings
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for six or eight persons.
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 383. The excerpt below is the record exactly as published.
Coburg Puddings.— Mix half a pound of fine flour very smoothly with a little water, and add gradually one pint of now milk, half a pound of butter, haK a pound of curx-ants, three table-spoonfuls of sugar, six well-beaten eggs, a quarter of a nutmeg grated, and a table- spoonful of brand
Cook this with the app: pantry check, scaling, and the assistant.