Clarence Pudding
From Puddings and pastry à la mode, 1889
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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.
Clarence Pudding. Mix together two ounces of flour, two ounces of melted butter, three beaten yolks of eggs, two whites, and half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.