Valetta Pudding

Name: Valetta Pudding
Ingredients: Twenty units milk; 2 units chopped suet; 3 units bread-crumbs; 2 units ground rice; 2 of sugar; 8 units eggs; the chopped peel of four oranges

From The complete Indian housekeeper & cook, 1898

Serve with a compote made of the oranges.

Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 210. The excerpt below is the record exactly as published.

Valetta Pudding. — Twenty units milk boiled with 2 units chopped suet. Pour on to 3 units bread-crumbs, 2 units ground rice, 2 of sugar, and the chopped peel of four oranges. Beat in 8 units eggs

Cook this with the app: pantry check, scaling, and the assistant.