Light Pudding for Invalids
From The encyclopædia of practical cookery, 1890
Serves 4
This makes a nice light pudding for invalids.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 490. The excerpt below is the record exactly as published.
3 pints of boiling milk, sweeten with caster sugar, and flavour with vanilla or any other flavouring. Pour the mixture into an enamelled saucepan, and stir it over the fire until thick ; remove it from the fire, and beat in one egg ; butter a pie- dish, turn the pudding in, put a little butter on the top, and bake in a slow oven for three-quarters-of-an-hour. This makes a nice light pudding for invalids
Cook this with the app: pantry check, scaling, and the assistant.