Cream Pudding
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 251. The excerpt below is the record exactly as published.
CREAM PUDDING. Beat the yolks and whites of six eggs well and, stir them into one pint of flour, one pint of milk, a little salt and a bit of soda dissolved in a little water, the grated rind of a lemon and three spoonfuls of sugar ; just before baking stir in one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.