Compound Poppyseed Pudding
From The spirit of cookery, 1895
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 180. The excerpt below is the record exactly as published.
Compound Poppyseed Pudding contains, besides the paste, macaroons, yolks of eggs, currants, and whipped white of egg
Cook this with the app: pantry check, scaling, and the assistant.