Camp Puddings
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 6. The excerpt below is the record exactly as published.
Camp Puddings. Put into a saucepan, with a gill of water, four ounces of butter, and sweeten it to taste ; then add the rind of a large lemon, and a quarter of a pound of flour mixed with part of the water and butter, put it by till nearly cold, then beat in three eggs
Cook this with the app: pantry check, scaling, and the assistant.