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Millet Pudding
Puddings and Sweet Deserts
Historic

Millet seed with milk, butter, lemon, spices and sugar, in paste (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

MILLET PUDDING. Wash three spoonfuls of the seed, put it into a dish with a crust round the edge, pour over it as much new milk as will nearly fill the dish, two ounces of butter warmed with it, sugar, shred lemon peel, and a dust of [209] ginger and nutmeg. As you put it in the oven, stir in two beaten eggs, and a spoonful of shred suet.






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