Welcome Guert Pudding
From The art of cooking, 1880
Ensure to soak the bread crumbs properly.
Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 63. The excerpt below is the record exactly as published.
Welcome Guert Pudding.— Eight ounces of bread crumbs, one-half pint of milk, four ounces of beef suet, three ounces of citron, four ounces of sugar, rind of one lemon, three ounces of almonds, four eggs, one grain of salt
Cook this with the app: pantry check, scaling, and the assistant.