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Cup Puddings
From Cassell's dictionary of cookery, 1892
Serves 1
Allow one for each person.
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 437. The excerpt below is the record exactly as published.
Cup Puddings.— Beat four ounces of butter to a cream ; mi.x smoothly M'ith it four ounces of fine flour, four table-spoonfuls of milk, a small pinch of salt, four ounces of picked and dried currants, and four ounces of finely-sifted sugar
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