Pearlina Pudding, Baked, without Eggs

Ingredients

• a quart of milk
• four tablespoonfuls of Brown and Poison's pearlina
• half an ounce of butter
• a pinch of salt
• two or three drops of any flavouring

Method

1. 1

   Butter a pie-dish, pour in milk, stir in pearlina, add butter, salt, and flavouring.

2. 2

   Bake gently until browned.

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.

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. Pour the mixture into a buttered pie-dish, and bake in a moderate oven until the pudding is nicely browned. Send wine sauce to table with it. Time, about three-quarters of an hour to bake. Probable cost, lOd. Sufficient for five or six persons. PEA (524) PEA Pearlina Pudding, Baked, without Eggs. — Butter a pie-dish rather thickly. Pour into it a quart of milk, and stir in four tahle-spoonfuls of Brown and Poison's pearlina. Add half an ounce of butter, a pinch of salt, and two or three drops of any flavouring

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