Bird's Nest Pudding
From La cuisine creole, 1885
Can be eaten warm or cold.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 81. The excerpt below is the record exactly as published.
six mellow apples ; line a pudding dish with pastry; lay the apples in the bottom of the dish, and stick long narrow strips of citron around them, Stir to a cream a pint of powdered sugar, and half a pint of butter. Beat separately the yolks and whites of eight eggs; mix them with the butter and &ugar, season with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.