vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
The Curate's Pudding
From Modern cookery, in all its branches, 1884
Serves 6
Good boiling apples can be used as an alternative.
Presented as published in 1884. 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
Nutrition per serving
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates4.2 g
Sugars4.2 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 391. The excerpt below is the record exactly as published.
THE curate’s PUDDING. This is but a variation of the pudding a la Paysanne which pre- cedes it, but as it is both good and inexpensive it may be acceptable CHAP. XXI.] BAKED PUDDINGS 443 to some of our readers. Wash, wipe, and pare some quickly grown rhubarb-stalks, cut them into short lengths, and put a layer of them into a deep dish with a spoonful or two of Lisbon sugar; cover these evenly with part of a penny roll sliced thin ; add another thick layer of fruit and sugar, then one of bread, then another of the rhubarb , cover this last with a deep layer of fine bread-crumbs well mingled with about a tablespoonful of sugar, pour a little clarified butter over them
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Cook this with the app: pantry check, scaling, and the assistant.