Alexandra Pudding

Ingredients

• Five Eggs
• Two ounces of Castor Sugar
• One gill of Cream
• Half a pint of Milk
• One teaspoonful of Essence of Vanilla

Method

1. 1

   Put five yolks of eggs into a basin, add the sugar, milk, and cream.

2. 2

   Whip five whites of eggs slightly, add the vanilla and stir lightly to the yolks.

3. 3

   Butter a pint plain mould, cover the bottom with buttered paper, pour the mixture through a strainer into the mould, and tie a piece of stiff paper over the top.

4. 4

   Steam gently for one hour and a quarter.

5. 5

   When cooked, stand the mould in ice.

6. 6

   For serving, turn it out carefully, and ornament with red currant jelly.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 65. The excerpt below is the record exactly as published.

Alexandra Pudding. Ingredients, Five Eggs. Two ounces of Castor Sugar. One gill of Cream. Half a pint of Milk. One teaspoonful of Essence of Vanilla

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