Sausage Pudding

Name: Sausage Pudding
Yield: 4 servings
Ingredients: Take a pound of Cambridge sausages; 1 ounce of butter; 1 chopped onion; 2 sage leaves; a dessertspoon of flour; a gill of Oude sauce; pepper and salt

From Miss Cameron's cookery book, 1898

Serves 4

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 Miss Cameron's cookery book (1898) by Ida Cameron, page 42. The excerpt below is the record exactly as published.

Sausage Pudding. Take a pound of Cambridge sausages, twist each out into three balls, put them into looWva^ ^Nfckst \&> x%r 110 MISS CAMERON'S COOKERY BOOK. move the skin. Line a basin with suet paste, and put u the sausages. Fry in a small stewpan, with an ounce of bott^^ r » 1 chopped onion and 2 sage leaves ; mix in a dessertspoon^^ • of flour, and a gill of Oude sauce, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.