Dr. Johnson’s Pudding

Ingredients

• 1 lb. rhubarb, or any juicy fruit
• 1 pint cold water
• J lb. sugar, or to taste
• Stale bread (that can be sliced)

Method

1. 1

   Wipe and cut up the rhubarb, or pick the fruit used, and stew it with the water and sugar until it is quite soft.

2. 2

   Slice the bread very thinly, pare off the crust from a few pieces to line a mould or basin, putting it on a large plate or dish, then fill up the mould with layers of bread and fruit (while hot), using up the crusts which have been cut off and all pieces and crumbs.

3. 3

   Put a plate on the top and press it well down, leaving it until cold with a heavy weight upon it; remove the plate a few times to pour the syrup in which has been pressed from it.

4. 4

   When quite cold, turn it out and serve with milk or custard.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 37. The excerpt below is the record exactly as published.

R. , JOHNSON’S PUDDING. Ingredients'. — Stale bread (that can be sliced). 1 lb. rhubarb, or any juicy fruit. 1 pint cold water. J lb. sugar, or to taste

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