Citron Pudding
From The new practical housekeeping, 1890
Serves 2
Serve with Egg or Queen Sauce.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 479. The excerpt below is the record exactly as published.
Citron Pudding. — Sift two tablespoons flour and mix with beaten yolks of six eggs ; add gradually pint sweet cream, quarter pound citron cut in small strips, and two tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.