Vice-Chancellor's Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil the pudding, half an hour.
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 2217. The excerpt below is the record exactly as published.
Vice-Chancellor's Pudding.— Boil a quarter of a pint of milk and a quarter of a pint of cream with a dessert-spoonful of sugar and a small strip of lemon-rind. If liked, milk only should be used. Strain it over a slice of the crumb of bread, and let it stand till the bread has absorbed it. Beat it lightly with a fork, and add the yolks of two eggs, the white of one, a table-spoonful of brandy, a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.