vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rusk Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 3
Time to boil: 1.5 hours. 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 (another way).— Sweeten a pint of milk, and flavour it with lemon- rind or cinnamon. Arrange three or four rusks in a buttered basin, and pour the milk over them; let them soak for half an hour. Whisk two eggs, and boat them up with the rusks ; then add a pinch of salt and a sUce of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.