Oxford Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil: two hours. Serves five to 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 1058. The excerpt below is the record exactly as published.
Oxford Pudding. — Wash six ounces of best Carolina rice in two or three waters. Drain it well, and put it into a pudding-cloth, with three ounces of picked currants, or, if preferred, two large apples, pared, cored, and sliced, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.