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Amber Pudding

Name: Amber Pudding
Yield: 4 servings
Ingredients: a pound of fresh butter; three quarters of a pound of sugar; the yolks of fifteen eggs; as much candied peel as will give it a colour and flavour

From The thorough good cook, 1895

Serves 4

Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 215. The excerpt below is the record exactly as published.

Amber Pudding. Lay a pound of fresh butter in a stew-pan, with three quarters of a pound of hun^) sugar finelj' pounded; melt the butter and mix the Avhole well; then add the yolks of fifteen eggs beaten, and as much candied peel as will give it a colour and flavour

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