Savoury Pudding

Ingredients

• A quarter of a pound of Bread raspings
• Four ounces of grated Cheese
• Four ounces of mashed Potatoes
• Four ounces of Onion
• A heaped tablespoonful of chopped Parsley
• The whites of four Eggs
• A quarter of a pint of Milk
• One saltspoonful of Pepper

Method

1. 1

   Pour the milk and the slightly-beaten whites of eggs over the bread-raspings, mix well, and put them aside for four hours or more.

2. 2

   They must be closely covered.

3. 3

   Now peel and slice the onion and put it into a saucepan with cold water; let it boil up quickly, and continue to boil for a minute.

4. 4

   Drain it, and chop it finely, and add it, with the other ingredients, to the soaked bread-raspings.

5. 5

   Butter a mould rather thickly and fill with the mixture.

6. 6

   Steam for three hours.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 37. The excerpt below is the record exactly as published.

Savoury Pudding. Ingredients. A quarter of a pound of Bread raspings. Four ounces of grated Cheese. Four ounces of mashed Potatoes. Four ounces of Onion. A heaped tablespoonful of chopped Parsley. The whites of four Eggs. A quarter of a pint of Milk. One saltspoonful of Pepper

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