Millet Pudding (3)
From The encyclopaedia of practical cookery, 1892
Serves 6
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 535. The excerpt below is the record exactly as published.
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. Butter a pie-dish, pour the mixture into it, grate a small quantity of nut- meg over the top, and bake in a moderate oven. Serve while hot. (2) Wash 1 teacupful of Millet, and mix it with lqt. of new milk, 4oz. of butter broken into small pieces, 4 table-spoonfuls of moist sugar, and a small quantity of grated nutmeg. Thickly butter a pie- dish, pour the mixture into it, and bake for an-hour-and-a- lialf in a moderate oven. When cooked, serve. Fig. 1181. Millet-plant. For details respecting Culinary Processes , Utensils , Sauces , tfcc., referred to , see under their special heads. THE ENCYCLOPAEDIA OF PBACTICAL COOKERY. 943 Fig. 1182. Bunch of Millet-seed. Millet — continued. (3) Put 3 breakfast-cupfuls of new milk into a saucepan, boil it, stir in 4 table-spoonfuls of Millet, which should have been thoroughly cleaned, sweeten to taste, flavour with lemon-peel, cinnamon, or grated nutmeg, work in four eggs, turn the mixture into a dish lined with puff paste
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