Rusk Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for 5 or 6 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 1619. The excerpt below is the record exactly as published.
Rusk Pudding. — Take three ounces of thin rusks. Spread a little jam between every two, and press them closely together. Arrange them neatly in a buttered mould, and pour over them a custard made with a pint of milk (or half milk and half cream), the yolks of four eggs, and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.