Parson's Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for six or seven 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 1091. The excerpt below is the record exactly as published.
Parson's Pudding.— Line a pie-dish with pufi: paste, place in it a layer of any jam or jelly, cover this with bread and butter, without crust, and pour over it a quart of milk, i':. which four eggs and a quarter of a pound of ground rice
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