Albert Pudding
From My mother's cook book, 1902
Serve with sauce as per directions on pages 167 and 168.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 64. The excerpt below is the record exactly as published.
Albert Pudding. — One-quarter of a pound of but- ter, 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.