Paris Pudding

Ingredients

• a pint of now milk
• three small table-spoonfuls of ground rice
• the yolks of four, and the whites of two eggs
• three ounces of finely-sliced beef suet
• three ounces of chopped apples
• two tablespoonfuls of chopped raisins
• two tablespoonfuls of powdered rusks
• a quarter of a pound of powdered sugar
• twelve sweet almonds
• two bitter ones
• four ounces of minced candied peel
• a grated nutmeg

Method

1. 1

   Heat milk with ground rice until thick.

2. 2

   Mix in eggs, suet, apples, raisins, rusks, and flavorings.

3. 3

   Pour into a well-oiled mould and boil until done.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1084. The excerpt below is the record exactly as published.

Paris Pudding. — Put a pint of now milk into a saucepan with three small table-sjooonf uls of ground rice ; stir it over the tire until it thickens, and when it is nearly cold, mix with it the yolks of four, and the wliites of two eggs, together with three ounces of finoly-slired beef suet, three ounces of chopped ai:)ples, weighed after they are peeled and cored, two table- spoonfuls of chopped raisins, two table- spoonfuls of powdered rusks or finely-grated bread-crumbs, and a table-spoonful of good jam. Blanch and pound twelve sweet almonds and two bitter ones, mix with them a quarter of a pound of powdered sugar, foui' ounces of minced candied peel, a grated nutmeg

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