Advertisement
Herb Pudding
Appears in
Published 1932
As made in Burnside Village, near Kendal, Westmorland, same as Staveley recipe, leaving out the raw egg and adding, when it is strained, some barley which has been boiled for two hours. About 2 tablespoonfuls of barley is sufficient, and of course strained.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title