Deptford Pudding
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for 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 465. The excerpt below is the record exactly as published.
Deptford Pudding.— Beat the yolks of five eggs and tlio whites of three in separate Ijasins. " Put a quart of new milk into a well- lined .saucepan, and stii" into it, as soon as it boils, six ounces of bread-crumbs, and the rind of a Ic'.non grated'. Sweeten to -taste, and add to it six ounces of melted butter and the cg^ DES ( 184) DEV mixture, yolks and whites. Have ready a pic- dish, lino it with piiff j)aste, and put some marmahide
Cook this with the app: pantry check, scaling, and the assistant.