Manna Croup Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for three or four 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 893. The excerpt below is the record exactly as published.
Manna Croup Pudding. — This pud- ding is made in the same way as most grain- puddings, but may be greatly improved by add- ing a few chopped or pounded almonds. Boil ciix dessert-spoonfuls of manna croup in a pint of new milk, -with half an ounce of bitter almonds, blanched and poimded, and eight lumps of ■white sugar, for two minutes, then pour the mixture into a buttered pie-dish, and let it stand for twenty minutes. When almost cold, stir in three well- beaten egg
Cook this with the app: pantry check, scaling, and the assistant.