Clarence Pudding

Ingredients

• two ounces of flour
• two ounces of butter
• three beaten yolks of eggs
• half a pint of milk

Method

1. 1

   Mix flour, butter, yolks, and milk.

2. 2

   Bake in oval tins for half an hour, then sprinkle with powdered sugar.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

Clarence Pudding. Mix together two ounces of flour, two ounces of ed butter, three beaten yolks of eggs, two es, and half a pint of milk. Bake these in 2 oval tins one inch deep for half an hour, and ikle powdered sugar over. Citron Pudding (plain). jrate an ounce of citron, the juice of a small >n, and mix in half a pint of milk with loaf .r to taste, and an ounce of flour. Put the ture into a buttered mould, fill it half-full, and ; in an oven for about twenty minutes. Citron Pudding (rich). ^ine a dish with puff paste ; slice very thinly an ounce of orange peel, the same of lemon and two ounces of citron, the yolks of five ., and the whites of two all well beaten, an :e of white sugar, and four ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.