Monmouth Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six 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 936. The excerpt below is the record exactly as published.
Monmouth Pudding. — Take the crumb of a stale white loaf, put it into a basin, and pour over it boiling milk, in the proportion of a pint of milk to four ounces of bread. Cover xmtil it is well soaked, then add two heaped table-spoonfuls of pounded white sugar, from four to five ounces of butter dissolved before the fire, the grated peel of a dry lemon with the juice of a fresh one, and three well-whisked eggs. Pour the mixture into a buttered dish, the bottom of which has been spread with jam
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