Jersey Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Time, one hour to boil. Probable cost, 6d. Sufficient for two 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 772. The excerpt below is the record exactly as published.
Jersey Pudding.— Mix an ounce of flour thoroughly with two ounces of gToimd rice, two ounces of moist sugar, and a very small pinch of salt. Work these ingredients smoothly into four ounces of butter. Add two ounces* of stoned raisins, chopped small, a tea-spoonful of finely-minced lemon -rind, three well -beaten eggs, and two table-spoonfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.