Noddy Puddings
From The thorough good cook, 1895
Serves 1
Puddings can be colored with various natural dyes.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 227. The excerpt below is the record exactly as published.
Noddy Puddings. Beat blanched almonds very tine, add one or two table- spoonfuls of rose-water or cream, strain through a sieve, boil it, and set it to cool. Then thicken it Avith beaten eggs, sweeten with fine lump-sugar dissolved in rose-water, and tie it up in different bags ; boil the puddings half an hour in a small saucepan, and melt butter
Cook this with the app: pantry check, scaling, and the assistant.