Snow Ball Pudding
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 42. The excerpt below is the record exactly as published.
half a pound of treacle. Put it into a mould, and boil for two hours. fiiifflii^&ft**® a i I. a i i i. 1 0, i » * m m m ® a - m #», a ft s i *’4in.s * is a a wifi*® #». ft ^ &0 a p. ft ffl ft * m. * ft z ac m m «, ft jr in ft, a », * aa - a » ffl. SNOW BALL PUDDING. rilAKE halt' a pound of rice, and pick out all imperfections from it and ! wash clean in two or three waters. Put the rice in a large stewpan with a quart of water or milk
Cook this with the app: pantry check, scaling, and the assistant.