Simple boiled pudding of hulled oats with dried fruit, baked or boiled.
Original Receipt in 'The English Art of Cookery' by Richard Briggs, 1788 (Briggs 1788)
Oat Pudding TAKE of oats decorticated one pound and new milk sufficient to cover it, six ounces of fine raisins stoned, the same quantity of currants clean washed and picked, a pound of beef-suet shred fine six new laid eggs beat fine a little nutmeg beaten ginger and salt and mix all well together, put it into a deep dish and bake it in a moderate oven two hours.
Original Receipt from an advertisement in the 'Grantham Journal' - Friday 14 February 1941
OAT PUDDING; 3 tablespoonfuls of Oats. I pint of Milk. ozs. Sugar. 2 ozs. Sultanas. A little Nutmeg. Heat the milk and stir in the rest of the ingredients. Cook for a few momenta! turn into greased dish. Bake for three quarters an hour. This is but one of about oatmeal recipes which you trill hear about at the
ELECTRICITY SERVICE CENTRE COOKERY DEMONSTRATIONS.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY