Cream Pudding
From The housewife's referee, 1898
Serves 2
Serve with stewed fruit.
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 139. The excerpt below is the record exactly as published.
Cream Puddingy. — One pint and a half of milk, three eggs, three ounces of butter, one and a half tablespoonfuls of arrowroot or cornflour, two ounces of sugar, a little lemon or other flavouring
Cook this with the app: pantry check, scaling, and the assistant.