Delhi Pudding

Ingredients

• New milk \ pints.
• Sweet almonds (chopped finely) 18.
• Arrowroot 3 tablespoonfuls.
• Fresh butter 1 oz.

Method

1. 1

   Mix the arrowroot smoothly with a quarter of a pint of cold milk, pour on it one pint of boiling milk, add the butter and almonds.

2. 2

   Let all simmer for three or four minutes, stirring all the time.

3. 3

   Put it in a mould.

4. 4

   Make it on the day on which it is wanted.

5. 5

   Turn out when quite cold, and serve with the following sauce, which must be hot in a tureen.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 50. The excerpt below is the record exactly as published.

Delhi Pudding. New milk \\ pints. Sweet almonds (chopped finely) i8. Arrowroot 3 tablespoonfuls. Fresh butter i oz.

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