Bird’s-nest Pudding

Name: Bird’s-nest Pudding
Ingredients: three apples; half a pound of powdered sugar; a quarter of a pound of butter; the yolks and whites of four eggs; season with nutmeg

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Bird’s-nest Pudding-. Peel and core three apples, line a pudding-dish with puff-paste, lay the apples at the bottom of the dish, and stick long strips of citron round them ; stir to a cream half a pound of powdered sugar and a quarter of a pound of butter ; beat sepa- A LA MODE. rately the yolks and whites of four eggs, mix them with butter and sugar, season with nutmeg

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