Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Amber Pudding

Name: Amber Pudding
Yield: 2 servings
Ingredients: Put a pound of butter; three quarters of a pound of loaf-sugar; the yolks of fifteen eggs; as much fresh candied orange as will add colour and flavour

From Consult me, 1902

Serves 2

It is as good cold as hot.

A modern interpretation · AI-generated from the original record

Ingredients

Put a pound of butter
three quarters of a pound of loaf-sugar
the yolks of fifteen eggs
as much fresh candied orange as will add colour and flavour

Method

Melt butter, mix with sugar, add beaten eggs and candied orange.
Line a dish with paste, fill with mixture, cover with crust, and bake in a slow oven.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 12. The excerpt below is the record exactly as published.

AMBER PUDDING.— Put a pound of butter into a sauce-pan, with three quarters of a pound of loaf-sugar finely powdered ; melt the butter, and mix well with it ; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add colour and flavour

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