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.

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 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.