Saucer Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with jam or a little sherry if preferred. Sufficient for one person.
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 1714. The excerpt below is the record exactly as published.
Saucer Pudding (suitable for a child or invalid). — jNIix a tea-spoonful of flour to a smooth paste with a little cold milk, and stir into this as much boiling milk as will make up the quantity to a tea-cupful. Let the liquor cool, then add a well-beaten egg and a little sugar
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