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Polenta Pudding, Sweet
From Cassell's dictionary of cookery, 1892
Serves 1
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 1262. The excerpt below is the record exactly as published.
Polenta Pudding, Sweet.— Bon the milk and the polenta as in the last recipe. When the mixture is quite smooth and thick, mix with it three table-spoonfuls of moist sugar, four oimces of stoned raisins, an ounce of candied peel finely shred, half a nutmeg grated, and an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.