Oatmeal Pudding

Ingredients

• Two oz. fine Scotch oatmeal
• ^ pint cold milk
• 1 pint boiling milk
• sugar to taste
• 2 oz. bread crumbs
• 1 oz. shred suet
• 1 or 2 beaten eggs
• lemon flavoring or grated nutmeg

Method

1. 1

   Mix with the oatmeal, first, the cold milk, and then add the boiling milk; sweeten and stir over the fire for 10 minutes, then add the bread crumbs; stir until the mixture is stiff, then add the suet and eggs; add flavoring.

2. 2

   Put the pudding in a buttered dish and bake slowly for an hour.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 92. The excerpt below is the record exactly as published.

Oatmeal Pudding — Two oz. fine Scotch oat- meal, ^ pint cold milk, 1 pint boiling milk, sugar to taste, 2 oz. bread crumbs, 1 oz. shred suet, 1 or 2 beaten eggs, lemon flavoring or grated nut- m

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