Bakewell Pudding

Name: Bakewell Pudding
Yield: 8 servings
Ingredients: Cover a dish with thin puff paste; a layer of any kind of firm jelly; the yolks of four eggs; one white; one-quarter pound sugar; one-quarter pound butter; twelve sweet and eight bitter almonds; eight bitter almonds

From The new home cook book, 1896

Serves 8

Presented as published in 1896. 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 new home cook book (1896), page 83. The excerpt below is the record exactly as published.

BAKEWELL PUDDING. E. M. Walker. Cover a dish with thin puff paste, and put over it a layer of any kind of firm jelly, one-half inch thick ; take the yolks of four eggs, and one white, one-quarter pound 204 THE HOME COOK BOOK. sugar, one-quarter pound butter, twelve sweet and eight bitter almonds

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