Palestine Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for serving. Time: about one hour to bake.
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 1076. The excerpt below is the record exactly as published.
Palestine Pudding.— Put a quarter of a pound of biscuit flour into a bowl with a quarter of a pound of powdered sugar, a quarter of a small nutmeg, grated, and a pinch of salt. Add gradually a pint of new milk, and beat the mixture with a wooden spoon, until it is quite smooth and free from lumps, then put it into a saucepan, with two ounces of fresh butter
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