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Bakewell Puddings

Name: Bakewell Puddings
Yield: 1 servings
Ingredients: 2 ounces butter; whites of three eggs; yolks of 3 eggs; preserved green gage plums; a few drops of almond flavoring

From Royal Victoria cook book, 1900

Serves 1

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 26. The excerpt below is the record exactly as published.

BAKEWELL PUDDINGS.—Take a tin dish 2 inches deep and 7 inches long ;, make a puff paste ; mix with whites of three eggs ; line the dish with it ; cover the bottom with preserved green gage plums. Melt 2 ounces butter, and mix with the yolks of 3 eggs, beating them up with a few drops of almond flavoring

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