Recruits' Pudding

Name: Recruits' Pudding
Yield: 6 servings
Ingredients: two ounces of sweet almonds; as much new milk as will make a thick batter; a pound of finely-grated bread-crumbs; a pound of finely-grated bread-crumbs; a pinch of salt; two tablespoonfuls of sugar; the well-whisked yolks of five eggs; the white of one egg; a tablespoonful of brandy

From Cassell's dictionary of cookery, 1892

Serves 6

Time: two and a half to three hours. Sufficient for six or seven persons.

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 1499. The excerpt below is the record exactly as published.

Recruits' Pudding.— Pound two ounces of sweet almonds to a smooth paste, and add as much new milk as will make a thick batter. Shred finely a pound of suet, and mix with it a pound of finely-grated bread-crumbs. Add the almond milk, a pinch of salt, two table- spoonfuls of sugar, the well-whisked yolks of five eggs, the white of one egg, and a table- spoonful of brandy

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