Giblet Pudding
From The book of plain cooking, 1904
Avoid taking the lid off the saucepan.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 22. The excerpt below is the record exactly as published.
Giblet Pudding A very economical and tasty dish can be made by using giblets in a pudding. After the giblets have been well washed and cleansed, place them in a pudding basin, adding to them water, sweet herbs, onions, pepper, salt, etc. 76 PLAIN COOKING Make a nice light suet paste
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