Geneva Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
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 587. The excerpt below is the record exactly as published.
Geneva Pudding (sometimes called George Pudding) . — Put half a cupful of best Carolina ■rice into a saucepan with a pint of new milk, a piece of butter the size of a nut, four table- spoonfuls of sugar, and three cloves. Simmer gently till the milk is absorbed, and the rice quite tender. Take out the cloves, beat the rice thoroughly, and add a dozen large apples, boiled till reduced to a pulp. When cold, mix with the rice and apples four well-beaten eggs, and a glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.