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Bombay Pudding

A historical recipe from The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915).

A historical recipe

The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Project Gutenberg eBook #10632.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Digitised by Project Gutenberg, eBook #10632 (https://www.gutenberg.org/ebooks/10632). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

India. Associated with India by a place in its title: bombay (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste.
  2. Spread it on a plate to cool.
  3. (Smooth it neatly with a knife).
  4. When quite cold, cut it into four.
  5. Dip in a beaten egg and fry brown.
  6. Serve hot with lemon sauce.
  7. This may also be served as a savoury dish with parsley sauce.
  8. The quantity given above is sufficient for two people.