Flour Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for two puddings.
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 526. The excerpt below is the record exactly as published.
Flour Pudding.— Make with the follow- ing ingredients : — One quart of new milk, eight yoiks and four whites of eggs. Beat the eggs with part of the milk, into which stir four large spoonfuls of flour ; add the rest of the milk, and flavour with nutmeg, essence of ratafia, and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.