CANARY PUDDING
From Evans' recipe cookery book, 1900
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 Evans' recipe cookery book (1900), page 22. The excerpt below is the record exactly as published.
CANARY PUDDING. Ingredients. 6 Ozs. Butter. I Teaspoonful Baking 4 Ozs. Castor Sugar. Powder. 6 Ozs. Flour. 3 Eggs. Essence of Lemon. Method. Beat butter and sugar to a cream ; sift in flour ; beat eggs (yolks and whites separately) ; add yolks ; add whites ; add baking powder ; put in buttered basin and steam for two hours. 133 BUCKINGHAM PUDDING. Ingredients. 4 Ozs. 3 Ozs. 3 Ozs. Flour. 2 Eggs. Butter. J Teaspoonful Baking Castor Sugar. Powder. Rind of 7|: Lemon (grated). Method. Beat butter and sugar to a cream ; add alternately eggs (beaten) and flour (sifted), beating well between each addition ; add lemon rind ; add baking powder last. Butter some little dariole moulds and half fill with mixture ; cover with buttered paper and steam for thirty minutes ; turn out and serve with jam sauce poured round. To make the Sauce. — Ingredients — 2 tablespoonfuls raspberry jam ; 2 tablespoonfuls sugar ; J pint water ; juice of J lemon. Method — Boil till reduced to three-quarters ; strain and pour round puddings. I34 HIGH CHURCH PUDDING. Ingredients. 6 Ozs. Suet. £ Lb. Flour. i Teaspoonful Baking Powder.
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