Chester Pudding
From Soups, savouries, sweets, with a chapter on breads, 1889
Use a soufflé or shallow pie dish.
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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 27. The excerpt below is the record exactly as published.
Two ounces of butter, four bitter and six sweet almonds blanched and pounded with four ounces of sugar, the juice and grated rind of one large lemon, four eggs
Cook this with the app: pantry check, scaling, and the assistant.