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Millet Pudding

Puddings
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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