Herb Pudding
From The encyclopaedia of practical cookery, 1892
Serves 4
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 97. The excerpt below is the record exactly as published.
Herb Pudding'.— Put 1 pint of coarse oatmeal in a basin with warm water to cover, and soak for an hour. Finely mince ^lb. of uncooked meat of any kind, and equal quantities each of leeks, spinach, and parsley, the two latter having been well washed in several waters and scalded. Strain the soaked oatmeal, mix the Herbs with them, also a finely-chopped onion
Cook this with the app: pantry check, scaling, and the assistant.