vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Amherst Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 130. The excerpt below is the record exactly as published.
Amherst Pudding. Three-fourths of a cupful of butter, three-fourths of a pint of sugar, four eggs, five table- spoonfuls of strained apple, the grated rind and the juice of a lemon, and nutmeg and rose- water, if you like
Cook this with the app: pantry check, scaling, and the assistant.