Poor Epicure's Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for five or six 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 1267. The excerpt below is the record exactly as published.
Poor Epicure's Pudding.— Put two pints of new milk into a saucepan with four inches of stick cinnamon, half a dozen blanched and sliced almonds, the thin rind of a lemon, or any flavouring that may be preferred. Bring it slowly to the boil ; strain and add to the milk a pinch of salt and a little sugar. If Swiss milk is lased sugar will not be required. When the milk is cold, mix with it three well-beaten eggs. Pom- the custard into a buttered pie-dish
Cook this with the app: pantry check, scaling, and the assistant.