Herodotus Pudding

Name: Herodotus Pudding
Yield: 8 servings
Ingredients: one pound of fine raisins stoned; one pound of minced beef-suet; half a pound of bread-crumbs; four figs chopped small; two tablespoonsful of moist sugar; two wineglassesful of sherry; the rind of half a large lemon (grated)

From Modern cookery, in all its branches, 1884

Serves 8

This recipe is adapted from Herodotus, substituting sugar for honey and sherry for ancient Greek wine.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 365. The excerpt below is the record exactly as published.

HERODOTUS, PUDDING. (A Genuine Classical Receipt .) “ Prepare and mix in the usual manner one pound of fine raisins stoned, one pound of minced beef-suet, half a pound of bread-crumbs, four figs chopped small, two tablespoonsful of moist sugar (honey, in the original), two wineglassesful of sherry, and the rind of half a large lemon (grated)

Cook this with the app: pantry check, scaling, and the assistant.