Popinjieed Pudding
From The spirit of cookery, 1895
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 180. The excerpt below is the record exactly as published.
opinj-ieed Pudding is made by triturating the poppy- seed with a little cream or milk, so as to obtain a paste, to be flavoured with bitter almonds, sugar, cinnamon, rose- water, or orange-flower- water. This paste is spread over a layer of bread laid like the case of a charlotte in a pudding form, and soaked in milk ; alternate with layers of poppy- seed paste and panada, and at last cover with panada ; ornament with sugar and cinnamon. This pudding is to be heated in a water-bath, to set on standing, and after cooling to be turned out. A Compound Poppyseed
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