Pork Pudding (another way)

Name: Pork Pudding (another way)
Yield: 3 servings
Ingredients: half a pound of finely-grated bread-crumbs; three-quarters of a pint of milk; two well-beaten eggs; two pounds of lean pork finely minced; seasoned with pepper; salt; grated nutmeg; a little more butter

From Cassell's dictionary of cookery, 1892

Serves 3

Sufficient for six or seven persons. Probable cost: 2s. 3d.

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 1292. The excerpt below is the record exactly as published.

Pork Pudding (another way) . A Dutch recipe. — Put half a pound of iinely-grated bread-crumbs into a bowl. Pour over these three-quarters of a pint of milk which has been milled with two well-beaten eggs, and let them soak for an hour. Stir in with them two pounds of lean pork finely minced and sea- soned with pepper, salt, and grated nutmeg. Pour the mixture into a buttered dish, and bake in a moderate oven. Add a little more butter

Cook this with the app: pantry check, scaling, and the assistant.