The Pamphlet Collection of Sir Robert Stout: Volume 39
1. Durham Pudding
1. Durham Pudding.
|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|
|Eat with Brown bread||1½|
This pudding, if taken regularly, is a great preventative of rheumatic pains, and can be eaten cold or hot.