What's on the Menu?!: Oyster Pudding

Smiley's Cookbook (1895)

Oyster Pudding

The Alex Campbell Milk Company's Prize Milk Cook Book (1896)
Margaret Compton (Editor)

2 dozen large oysters.

1 egg.

Rice.

Salt and pepper.

1 gill of Campbell's cream.

Drain two dozen large oysters entirely free of their own liquor. Spread a layer of rice, boiled very dry over the bottom of the pudding dish, then a layer of oysters, then another layer of rice. Cover that with another layer of oysters, and last the third layer of rice. Mix two ounces of butter, one gill of rich cream, with half a gill of the oyster liquor and one well4ieaten egg. Season with pepper and salt and pour over the pudding. Bake fifteen or twenty minutes. Be very careful in seasoning not to put in, at first, too much pepper or salt. Remember it is easier to add a little at a time, until it is just right, then to take out, if too highly seasoned.

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