Roman Pudding
From The Ocklye cookery book, 1909
Presented as published in 1909. 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 Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 20. The excerpt below is the record exactly as published.
ROMAN PUDDING Ingredients Two ounces of macaroni. A little piece of ham or bacon. Half a teaspoonfnl of salt. One gUl of cream. Two eggs. Pepper. Eight ounces of pheasant, Good brown gravy
Cook this with the app: pantry check, scaling, and the assistant.