Tinned-Meat-and-Bread Pudding
From The encyclopaedia of practical cookery, 1892
Serves 1
Serve very hot.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 501. The excerpt below is the record exactly as published.
Tinned-Meat-and-Bread Pudding. — Soak Mb. of any stale pieces of bread in cold water until quite soft, then drain them in a colander. Chop lOoz. or 12oz. of tinned Meat, and flavour it with powdered sage, salt, and pepper to taste. A finely-chopped onion may also be mixed with the Meat. Put the bread into a basin and beat it with a fork until quite smooth, then mix the Meat with it, and add 4 salt- spoonful each of pounded cloves, nutmeg, and mace. Beat two eggs with \ teacupful of flour,
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