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Manchester Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
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 891. The excerpt below is the record exactly as published.
Manchester Pudding.— Boil three table-spoonfuls of grated bread-crumbs in haK a pint of milk, which has been previously flavoured with vanilla or lemon-peel, for three or four minutes ; add to it when off the boil the yolks of two eggs, a piece of butter the size of an egg, eight lumps of sugar, and haK a gill of brandy. Place a layer of any rich jam (green- gage, strawberrj', or aprico
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