Poor Knight's Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for three or four 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 Knight's Pudding. — Cut two penny rolls into slices three-quarters of an inch thick. Lay them on a dish, pour over 'them half a pint of milk, and let them lie until the bread has soaked up all the milk. Make a little custard with three-quarters of a pint of milk, three eggs, a little sugar, and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.