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Dutch Pudding
From The thorough good cook, 1895
Serves 3
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 221. The excerpt below is the record exactly as published.
Dutch Pudding. Boil a pint and a half of milk, slice six ounces of bread, pour the milk over, cover it close, and when almost cold, beat it fine ; add four ounces of butter, five eggs, a quarter of a pound of loaf-sugar, and a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.