Portuguese Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake is about three-quarters of an hour. Sufficient for a small dish.
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 1304. The excerpt below is the record exactly as published.
Portuguese Pudding.— Boil half a pint of milk with three inches of thin lemon-rind. Stir into it, when boiling, three dessert-spoonfuls of ground rice which has been mixed smoothly with three table-spoonfuls of cream. Stir the mixture over the fire for two minutes after it boils, then pour it out to cool. Add a little sugar, together with the yolks of three and the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.