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German Pudding, Boiled
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with German pudding sauce. Time to boil: an hour and a half.
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 593. The excerpt below is the record exactly as published.
German Pudding, Boiled —Put the thin rind of a large lemon into half a pint of milk. Let the milk stand for half an hour, then boil, and pour it over half a pound of stale crumbs of bread, finely grated. When cool, beat it with s. fork, take out the lemon-rind, and add three ounces of butter, three ounces of sugar, and four eggs, well beaten
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