Hydropathic Pudding

Ingredients

• Six slices of stale Bread
• One pound of Currants (red)
• Four ounces of Raspberries
• Four ounces of Sugar
• One gill of Cream

Method

1. 1

   Cook the fruit and sugar together for ten minutes, then dip the slices of bread into the juice, and line a plain pudding basin with it, each piece overlapping.

2. 2

   Then fill the basin with the fruit, put a piece of bread on the top, cut the bread round the edge to make it even with the basin; put a plate over, and a heavy weight on top, and leave it until it sets (which will be in about four hours).

3. 3

   Turn out and put the whipped cream on top.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 60. The excerpt below is the record exactly as published.

Hydropathic Pudding. Ingredients. Six slices of stale Bread. I One pound of Currants (red). Four ounces of Raspberries. | Four ounces of Sugar. One gill of Cream

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