Porcupine Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Cooking time depends on rice quality, allow about an hour.
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 1269. The excerpt below is the record exactly as published.
Porcupine Pudding.— Wash a quarter of a pound of the best Carolina rice in two or three waters. Drain it, and put it into a stew- pan with half a pint of cold milk, a little sugar, the thin rind of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.