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 (2)
From The encyclopaedia of practical cookery, 1892
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pint of the juice squeezed from boiled raspberries or red currants
- an equal quantity of red wine
- sugar to sweeten
- 4 oz. of Groats
Method
Boil juice with red wine and sugar.
Sprinkle in Groats and stir until thick.
Pour into a mould and serve with fruit sauce.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 2. The excerpt below is the record exactly as published.
pint of the juice squeezed from boiled rasp- berries or red currants, add an equal quantity of red wine and sugar to sweeten, and put the mixture in a saucepan over a moderate fire ; when the liquor begins to boil, sprinkle in 4oz. of Groats,
Cook this with the app: pantry check, scaling, and the assistant.