Bakewell Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a small dish. Probable cost, Is. 6d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 194. The excerpt below is the record exactly as published.
Bakewell Pudding (another way).— Line a dish with puft'-paste, and lay the pre- serve as in the previous BakeweU pudding. Then mix equal weights (three ounces) of pounded ahnonds, bread-crumbs, sugar, and melted butter, with the yolks of three eggs well beaten, and a little nutmeg and lemon. BAK (43) BAB v->tir all together, and place it over the pre- Soi've. Bake in a quick oven for twenty minutes. Probable cost, Is. 6d. Sufficient for c!. small dish. Bakeweil Pudding, Ricli.— Line a tart- tlish with puff-paste
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Cook this with the app: pantry check, scaling, and the assistant.