Rich Mincemeat Pudding
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Best served hot.
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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 148. The excerpt below is the record exactly as published.
some stale sponge-cake or any pound-cake ; cut it in slices ; spread each slice with a layer of mincemeat, and place the whole in a pie-dish. Fill it up with custard
Cook this with the app: pantry check, scaling, and the assistant.