Mutton Pudding
From Original White House Cookbook, 1887
Serves 4
Good for cooking small birds.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 87. The excerpt below is the record exactly as published.
MUTTON PUDDING. Line a two-quart pudding basin with some beef suet paste; fill the lin- ing with thick mutton cutlets, slightly trimmed, or, if preferred, with steaks cut from the leg; season with pepper and salt some parsley, a little thyme and two slices of onion chopped fine, and between each layer of meat, put some slices of potatoes
Cook this with the app: pantry check, scaling, and the assistant.