Treacle Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Serve with melted butter.
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.
g pudding-cloth out of boiling water, flour it well, and tie it securely over the basin. Plunge the pudding into as much boiling water as will cover it, and boil quickly and without ceasing until it is done enough. Turn it out on a hot dish, and serve very hot. If liked, a little lemon-juice, grated lemon-peel, and fine bread-crumbs may be sprinkled over each layer of treacle. Time to boil, three hours for a moderate-sized pudding. Sufficient for five or six persons. Probable cost. Is. THE ( 989 ) TRI Treacle Pudding (another way). — IMake some good firm suet pastry, roll it out to the third of an inch in thickness, and longer than it is broad. Spread treacle all over it
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