Aunt Elizabeth's Pudding
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 79. The excerpt below is the record exactly as published.
a breakfast-cup of stale bread, break it into small pieces, pour over it a pint of cold milk, l^t it soak an hour. Beat it well with one ounce of sugar, one ounce of butter, the grated rind of one lemon, and the yolks of two eggs. Pour it into a buttered pie-dish, and bake half an hour ; then spread a layer of jam on the top, and pile upon it the whites of the two eggs
Cook this with the app: pantry check, scaling, and the assistant.