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Bermuda Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Can be eaten hot or cold. Serves 5-6.
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 241. The excerpt below is the record exactly as published.
Bermuda Pudding.— Reduce haK a pound of Brazil nuts to a paste, in a mortar; beat up six fresh eggs ; whip six ounces of butter to a cream, and mix the three ingredients together, with a quarter of a pound of loaf sugar and a wine-glassful of brandy. "VSTien this mixture has been beaten from fifteen to twenty minutes, make a paste as follows, and prepare a buttered mould to receive it : — Beat six ounces of fresh butter to a cream ; add to it two well-beaten eggs, four ounces of dried flour
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