Herb Pudding or Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons. Probable cost: 8d.
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 713. The excerpt below is the record exactly as published.
Herb Pudding or Pie. — Take two handfuls of parsley-leaves, one of spinach, one of mustard and cress, one of white beet-leaves, one of fincly-sHced lettuce-hearts, thi-ee or four leaves of borage, and a dozen chives. Wash these herbs well, and boil them for three or four minutes. Drain the water from them, chop them small, season with salt and pc^ppcr, and spread them in a buttered dish. Make a batter with five table-spoonfuls of flour and a pinch of salt, mixed smoothly with two eggs
Cook this with the app: pantry check, scaling, and the assistant.