Agnew Pudding
From The national course in home economics, 1917
Serves 1
H. A. Vane.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 200. The excerpt below is the record exactly as published.
AGNEW PUDDING. Pare and core eight russets and boil them to a pulp with the rind of one-half lemon. Beat up the yolks of three eggs and add to them three ounces of melted butter
Cook this with the app: pantry check, scaling, and the assistant.