Millet Pudding "It tasted rather like a baked rice pudding. Very nice!"
Image: Alex Bray...
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);MILLET PUDDING. Wash three spoonfuls of the seed, put it into a dish with a crust round the edge, pour over it as much new milk as will nearly fill the dish, two ounces of butter warmed with it, sugar, shred lemon peel, and a dust of [209] ginger and nutmeg. As you put it in the oven, stir in two beaten eggs, and a spoonful of shred suet.