Canary Pudding
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.
Canary Pudding. Take three eggs and the weight of two in flour, sugar, and butter ; melt the butter and mix the sugar with it, then add the flour, and then the eggs well beaten. Flavour well with strips of candied lemon
Cook this with the app: pantry check, scaling, and the assistant.