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Albert Pudding
From Handbook of practical cookery, 1886
Serves 2
Raisins should garnish the exterior of the pudding.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 97. The excerpt below is the record exactly as published.
Albert Pudding.— One quarter of a pound of butter, one quarter of a pound of flour, one quarter of a pound of sugar, three eggs, rind of one lemon, two ounces of raisins
Cook this with the app: pantry check, scaling, and the assistant.