Walnut Pudding

Ingredients

• £ lb. bread-crumbs
• £ lb. shelled walnuts
• 2 oz. sugar
• 2 eggs
• A little grated lemon rind
• 1 pt. milk

Method

1. 1

   Put the bread-crumbs and sugar into a basin with a little grated lemon rind.

2. 2

   Heat the milk and pour it over them.

3. 3

   Toast the walnuts in the oven for a few minutes, then pound or chop them finely.

4. 4

   Add them to the bread-crumbs with the yolks of eggs, and mix well.

5. 5

   Whisk the whites of eggs to a stiff froth and stir them in lightly at the last.

6. 6

   Pour the mixture into a greased pie dish and bake in a moderate oven until brown and well risen.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 670. The excerpt below is the record exactly as published.

Walnut Pudding £ lb. bread-crumbs. £ lb. shelled walnuts. 2 oz. sugar. 2 eggs. A little grated lemon rind. 1 pt. milk

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