Duke of Norfolk's Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for five or six 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 476. The excerpt below is the record exactly as published.
Duke of Norfolk's Pudding.— Take six eggs, separati' the yolks from the whites, beat up the yolks with a glassful of brandy, and flavour well with nutmeg and sugai'. Boil a large cupful of the best Carolina rice in a pint of Madeira for half an hour j add one dozen ratafia cakes
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