Rachel Pudding

Name: Rachel Pudding
Yield: 5 servings
Ingredients: One quart of bread crumbs; one of apples, cut very fine; half a cupful of suet, chopped very fine; one cupful of English currants; the rind and juice of two lemons; four eggs, well beaten

From Miss Parloa's new cook book and marketing guide, 1880

Serves 5

Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 126. The excerpt below is the record exactly as published.

Rachel Pudding. One quart of bread crumbs, one of apples, cut very fine ; half a cupful of suet, chopped very fine ; one cupful of Eng- lish currants, the rind and juice of two lemons, four eggs, well beaten

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