Indian Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for seven or eight persons.
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 744. The excerpt below is the record exactly as published.
Indian Pudding.— Beat up five eggs with a quarter of a pound of butter, and a crumbled penny spongecake. Boil, but first grate, a cocoa-nut, putting aside all the brown part, in a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.