Citron Pudding
From Virginia Cookery-book, 1884
Serves 8
This pudding tastes better when slightly cooled.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 83. The excerpt below is the record exactly as published.
Citron Pudding (Delicious). Beat up very light the yolks of sixteen eggs ; add to them sixteen even table-spoonfuls of powdered white sugar and the same quantity of melted butter. Have ready throe pic-plates lined with nice puff -paste; cover the bottom with slices of preserved citron, cut very thin
Cook this with the app: pantry check, scaling, and the assistant.