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Canterbury Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with wine sauce. Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 309. The excerpt below is the record exactly as published.
Canterbury Pudding.— Molt six ounces of butter till it will run, and stu- into it the finely-chopped rind of a lemon, six ounces of sugar, four ounces of fioui-, and three weU- beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.