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The Pamphlet Collection of Sir Robert Stout: Volume 39
1. Durham Pudding
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1. Durham Pudding.
| d. | |
|---|---|
| One pound of wheat soaked in two quarts of water for twelve hours; then stew in the oven for twelve hours in a stone jar, stirring it occasionally | 1½ |
| Quarter pound of raisins put to the wheat and mixed together, then baked in dishes | 1 |
| To which add milk | 1½ |
| Sugar | 0½ |
| Eat with Brown bread | 1½ |
| Total | 6 |
This pudding, if taken regularly, is a great preventative of rheumatic pains, and can be eaten cold or hot.