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Albert Pudding

Name: Albert Pudding
Yield: 18 servings
Ingredients: 4 pound butter; equal weight of sugar; the yolks and then the whites of 5 eggs; 4 pound flour; ½ pound raisins

From Royal Victoria cook book, 1900

Serves 18

Mrs. RADENHURST

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 26. The excerpt below is the record exactly as published.

ALBERT PUDDING.—Beat into a cream 4 pound butter, mix with an equal weight of sugar, add to these, first the yolks and then the whites of 5 eggs, beaten well, apart, throw in 4 pound flour, § pound raisins

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