Coffee Pudding
From The encyclopædia of practical cookery, 1890
Serves 4
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 448. The excerpt below is the record exactly as published.
Coffee Pudding. — Make j breakfast-cupful of strong Coffee, and clear it well. Beat up four eggs with 5 table-spoonfuls of caster sugar and j teaspoonful of salt, then mix in gradually 1 pint of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.