To make an Oatmeal Pudding

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Pick a quart of whole oatmeal, being finly picked and cleansed, steep it in warm milk all night, next morning drain it, and boil it in three pints of cream; being boil’d and cold put to it six yolks of eggs and but three whites, cloves, mace, saffron, salt, dates slic’t, and sugar, boil it in a napkin, and boil it as the bread-pudding, serve it with beaten butter, and stick it with slic’t dates, and scrape sugar; or you may bake these foresaid materials in dish, pye, &c.

Sometimes add to this pudding raisins of the sun, and all manner of sweet herbs, chopped small, being seasoned as before.