Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

Home › Hot Desserts › Snowdon Pudding

Snowdon Pudding

8 ounces of white bread crumbs 6 ounces of butter 3 ounces of sugar 3 tablespoons of jam--peach or apricot Mix the bread crumbs and butter together with the sugar and jam. Steam in a well-greased basin for about three hours. Serve with a sauce of the same jam as used in the pudding, and whipped cream.

Read next

← Omnibus PuddingSpotted Dick →