Baked Lemon Pudding
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 91. The excerpt below is the record exactly as published.
Baked Lemon Pudding — Three oz. crumbB, 3 oz. sugar, 3 oz. butter, the grated rind and juice of a lemon, ^ pint milk, 3 eggs, some good paste
Cook this with the app: pantry check, scaling, and the assistant.