Hundred-Guinea Pudding
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 212. The excerpt below is the record exactly as published.
2 of sugar, a little salt, 4 units butter, and 10 of eggs, flavouring to taste. Swell the rice in the milk in the oven till quite done, mix in sugar and butter, and let it cool. Butter a plain cake mould very thickly, and strew plentifully with grated bread-crumbs. There should be a layer of Cl limbs one-eighth of an inch thick. Beat the eggs separately, and add separately. Bake in a slow oven for an hour. Turn out, gar- nish, and serve \vith a fruit sauce. Semolina can be treated this way, and also plain country soojee. 13. Hundred-Guinea Pudding. — Two units bread-crumbs, 2 of butter and sugar, 20 units milk, 8 of eggs, 1 of lemon juice
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