Canary Pudding
From The complete Indian housekeeper & cook, 1898
This pudding bakes or boils. It is excellent when flavoured with almond essence or cherry brandy.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 208. The excerpt below is the record exactly as published.
Canary Pudding. — Six units sugar, butter, and eggs, 4 of flour
Cook this with the app: pantry check, scaling, and the assistant.