vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Royal Children's Puddings
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six 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 1608. The excerpt below is the record exactly as published.
Royal Children's Puddings.— Slice a penny loaf, and pour upon it a pint and a haH of boiling milk. Let it stand till soft, then beat it lightly with a fork, and add a heaped table-spoonful of moist sugar, a little grated nutmeg or any other flavouring, and four well- beaten egg
Cook this with the app: pantry check, scaling, and the assistant.