A Toothsome Pudding
From The Elm City cook book, 1896
Presented as published in 1896. 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 The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 18. The excerpt below is the record exactly as published.
A TOOTHSOME PUDDING. Put six egg yolks in a bowl with one-half pound white sugar, and beat very light, add quarter pound of creamed butter, shred quarter pound citron, grate quarter pound cocoanut, blanch and pound two ounces almonds, add these with grated rind of lemon, lastly add whites of four eggs beaten to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.