Conservative Pudding
From The handy dictionary of cookery, 1890
Serve with custard sauce.
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 handy dictionary of cookery (1890) by Mary A. Everard, page 81. The excerpt below is the record exactly as published.
one ounce of ratafia biscuits, one ounce of macaroons, two ounces of sliced sponge-cake ; pour over them a quarter of a pint of boiling milk ; cover the basin and allow them to soak half an hour, then beat them well with a fork ; add to them the beaten yolks of three eggs and half a tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.