Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Groat Pudding (1)
From The encyclopaedia of practical cookery, 1892
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pint of Groats
- 1 tablespoonful of well-washed currants
- sweeten with moist sugar
Method
Soak Groats in cold water, remove husks, tie in a cloth, and boil for three hours.
Sweeten, add currants, tie tightly, and boil for another hour.
Serve with sweet or wine sauce.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 1. The excerpt below is the record exactly as published.
1 pint of Groats into a little cold water to soak for a few hours. Take them out, carefully remove the husks, tie them up loosely in a cloth, put them in a saucepan of water, and boil for three hours. Take them out, untie the cloth, sweeten with moist sugar, add 1 table- spoonful of well-washed currant
Cook this with the app: pantry check, scaling, and the assistant.