Custard Puddings
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 23. The excerpt below is the record exactly as published.
CUSTARD PUDDINGS. Fill a dish with custard made as directed for Baked Custards, and add about two ounces of butter, put an edging of puff paste round the dish, grate some nutmeg
Cook this with the app: pantry check, scaling, and the assistant.