Liver Puddings
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for ten or twelve 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 852. The excerpt below is the record exactly as published.
Liver Puddings. — Take half an ox liver ; clear it from skui, boil, and grate it. Mix with it its bulk in bread-crumbs, and finely-shred suet. Season rather highly with black pepper ; add a little salt, grated nutmeg, and a glassful of rum
Cook this with the app: pantry check, scaling, and the assistant.