vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Upton Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Can be eaten cold or hot. Serves five to six.
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 2089. The excerpt below is the record exactly as published.
Upton Pudding. — Butter a pie-dish thickly, and put into it a tea-cupful of large- grained sago. Add two table-spoonfuls of sugar and a little grated lemon or nutmeg. Nearly fill the dish with boiling water (milk is better if it is to be had). Pare and core two large apples, and slice them into the pudding ; place a lump of butter
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