Pudding, Forcemeat
From Cassell's dictionary of cookery, 1892
Serves 2
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 1989. The excerpt below is the record exactly as published.
Pudding, Forcemeat. Soak a pound of bread in milk ; beat it up smooth with half a pound of forcemeat, thg yolks of two eggs, and seasoning if required
Cook this with the app: pantry check, scaling, and the assistant.