Millet Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

three spoonfuls of the seed ↝ Millet, raw [Cereal Grains and Pasta]
a crust round the edges ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
as much new milk as shall nearly fill the dish ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two ounces of butter warmed with it ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
shred lemon ↝ Lemon, raw [Citrus fruits]
a little scrape of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two eggs beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a spoonful of shred suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]

Instructions (7)

Wash three spoonfuls of millet seed.
Put the washed millet into the dish, with a crust round the edges.
Pour over the millet and crust as much new milk as shall nearly fill the dish.
Add two ounces of butter warmed with the milk.
Add sugar, shred lemon, and a little scrape of ginger and nutmeg.
As you put the dish into the oven, stir in two beaten eggs.
Stir in a spoonful of shred suet.

Original Text

Millet Pudding.

Wash three spoonfuls of the seed; put it into the dish, with a crust round the edges: pour over it as much new milk as shall nearly fill the dish, two ounces of butter warmed with it, sugar, shred lemon, and a little scrape of ginger and nutmeg. As you put it in the oven, stir in two eggs beaten; and a spoonful of shred suet.

Notes

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