Millet Pudding (1)

Ingredients

• 1 teacupful of well-washed Millet-seeds
• lqt. of milk
• the grated peel of half a lemon
• a small quantity of grated nutmeg
• four eggs
• 1 wineglassful of sherry
• loz. of butter
• brown sugar to taste

Method

1. 1

   Boil Millet-seeds with milk, lemon peel, and nutmeg until tender.

2. 2

   Cool, then mix with beaten eggs, sherry, butter, and sugar.

3. 3

   Pour into a buttered pie-dish, grate nutmeg on top, and bake in a moderate oven.

4. 4

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 535. The excerpt below is the record exactly as published.

1 teacupful of well- washed Millet-seeds into an ena- melled saucepan with lqt. of milk, the grated peel of half a lemon, and a small quantity of grated nutmeg ; boil until tender, then take it oft' the fire and leave until somewhat cooled. Beat the yolks of four eggs thoroughly to- gether with the whites of two and 1 wineglassful of sherry, and stir them in with the Millet, adding loz. of butter in small pieces, and brown sugar to taste

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