Treacle Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Serve very hot; can add lemon juice and bread crumbs if desired.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2021. The excerpt below is the record exactly as published.
Treacle Pudding. — Make some good crust with suet or dripping, and roll it out to the thickness of a third of an inch. Butter a pudding-basin, and lino it with the pastry. Put a layer of pastry at the bottom, then a layer of treacle
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