Pearlina Pudding, Baked

Ingredients

• a quarter of an ounce of fresh butter
• a quart of milk
• four tablespoonfuls of Brown and Poison's pearlina
• half an ounce of butter
• a pinch of salt
• three ounces of moist sugar
• three well-beaten eggs
• half an ounce of candied-peel finely minced

Method

1. 1

   Rub butter in a saucepan, add milk and boil.

2. 2

   Gradually sprinkle in pearlina, stirring for 10 minutes until thick.

3. 3

   Cool, then add salt, butter, sugar, eggs, and candied peel.

4. 4

   Pour into a buttered dish and bake until browned.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1123. The excerpt below is the record exactly as published.

Pearlina Pudding, Baked. — Rub a quarter of an ounce of fresh butter over the inside of a saucepan, and put into it a quart of milk, with any flavouring that may be liked. Let it boil, then sprinkle in gradually four table-spoonfuls of Brown and Poison's pearlina, and stir it over a gentle fire for ten minutes, or until it is thick. Pour it out, let it cool a few minutes, and then add a pinch of salt, half an ounce of butter, three ounces of moist sugar, three well-beaten eggs, and half an ounce of candied-peel finely minced

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