Roman Pudding
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 183. The excerpt below is the record exactly as published.
Roman Pudding. — Make a good suet crust, line a covered pudding bowl or mould (the beehive shape is best). Fill as for beefsteak, kidney, or mutton pudding with seasoned raw meat, but add boiled macaroni, a grating of cheese, and cream instead of stock. Cover tight, and steam three hours
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