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Cassell Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: half an hour. Cost for six puddings: 6d.
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 322. The excerpt below is the record exactly as published.
Cassell Pudding. — Take the weight ef a large egg in powdered sugar, butter, and florn-. Whisk the egg thoroughly. Gradually mix with it the sugar, which must be rubbed well on the rind of a lemon before it is pounded, then the floui-, and the butter partially melted ; add a pinch of salt. Well oil some cups, put a little apricot or other jam
Cook this with the app: pantry check, scaling, and the assistant.