Caramel Pudding
From The white ribbon cook book, 1894
Serves 6
Remove the saucepan to a cool place, and when the water is cold, take out the mold and turn out the pudding carefully.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 84. The excerpt below is the record exactly as published.
Caramel Pudding — A handful of white sugar, 3^ pint water, yolks of 8 eggs, 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.