A Cheap and Delicate Pudding

Name: A Cheap and Delicate Pudding
Ingredients: a tablespoonful of butter; a cup of sugar; a cup of milk; two eggs; a pint of sifted flour; a small teaspoonful of soda; two teaspoonfuls of cream of tartar; two tablespoonfuls of water

From La cuisine creole, 1885

A rich sauce is preferred.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 82. The excerpt below is the record exactly as published.

A CHEAP AND DELICATE PUDDING. Take a tablespoonf ul of butter, a cup of sugar, a cup of milk, two eggs, and a pint of sifted flour. Put into the floup a small teaspoonf ul of soda and two teaspoon- fuls of cream of tartar; sift this in caref ully, and set 204 L'A CUISINE CREOLE. the flour aside. Beat the eggs, yolks and whites to- gether, briskly ^ntil they foam; add to the eggs two tablespoonf uls of water

Cook this with the app: pantry check, scaling, and the assistant.