Thick Milk Pudding
From Hilda's diary of a Cape housekeeper, 1902
Presented as published in 1902. 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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 77. The excerpt below is the record exactly as published.
THICK MILK PUDDINGS. MOCK TURTLE the rice into two large spoons, leaving the centre hollow and joining together after putting in the chicken. I have never tried it ; the shape would be more egg-shape than round. Sour Milk. — This is such a useful item in housekeeping I find it a very good plan to keep a jug into which I put any small quantity of milk over from tea, etc., and so there’s always some thick milk for puddings, scones, or fritters. Thick Milk Pudding. — 2- lb. fine flour. About a cupful of fine bread-crumbs. I oz. melted butter. I egg, whisked. \ teaspoonful of soda, I wineglass of brandy. A tablespoonful of any jam you fancy
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Cook this with the app: pantry check, scaling, and the assistant.