Albert Pudding
From The complete Indian housekeeper & cook, 1898
This pudding can be varied many ways. It is the foundation of all steamed cake-puddings.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 207. The excerpt below is the record exactly as published.
Albert Pudding. — Four units flour, 4 butter, 2 sugar, 2 minced peel, 1 of sliced almond, 2^ of brandy, 4 of eggs
Cook this with the app: pantry check, scaling, and the assistant.