Cowslip Pudding
From The thorough good cook, 1895
Serves 10
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 thorough good cook (1895) by George Augustus Sala, page 219. The excerpt below is the record exactly as published.
Cowslip Pudding. Take two quarts of cowslip pips, pound them small with half a pound of Naples biscuits, grated, and three pints of cream. Boil these together; then beat up ten eggs with a little cream and rose-water; sweeten to your taste; mix the whole well together, butter a dish, pour in the mixture, with a little fine sugar over all
Cook this with the app: pantry check, scaling, and the assistant.