Martha’s Pudding

Ingredients

• ¥% pt. of milk
• laurel leaf
• a piece of cinnamon
• I cupful of bread crumbs
• 3 eggs
• nutmeg
• lemon peel
• teaspoonful orange flower water

Method

1. 1

   Put the laurel leaf and cinnamon into the milk and boil, then pour over the bread crumbs, add the eggs well beaten, the nutmeg, lemon-peel and flower water.

2. 2

   Sweeten to taste, butter a basin, stick currants or split raisins in rows upon it.

3. 3

   Stir all the ingredients well together and pour into the basin.

4. 4

   Cover with a cloth and boil one hour and a half.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 100. The excerpt below is the record exactly as published.

Martha’s Pudding —-Ingredients—¥% pt. of milk, laurel leaf, a piece of cinnamon, I cupful of bread crumbs, 3 eggs, nutmeg and lemon peel, teaspoonful orange flower water

Cook this with the app: pantry check, scaling, and the assistant.