Military Puddings
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six persons, or to fill six or seven cups.
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 921. The excerpt below is the record exactly as published.
half a poimd of bread-crmnbs, half a poimd of moist sugar, and half a pound of finely-chopped suet. Mince the lind of a good-sized lemon, squeeze the juice, and stir it into the mixture. Place the puddings in small buttered cups or moulds, and bake for half an hour in a tolerably quick oven. If preferred, military puddings may be boiled, if so, they must be made into small balls. In either case serve with lemon or wine sauce
Cook this with the app: pantry check, scaling, and the assistant.