Dalhousie Pudding

Name: Dalhousie Pudding
Ingredients: two tablespoonfuls of flour; a pint of milk; six ounces of melted butter; four ounces of sifted sugar; a little salt; some pounded bitter almonds; the yolks of four; the whites of three eggs

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Dalhousie Pudding. Mix two tablespoonfuls of flour gradually with a pint of milk, boil it till it is thick, set it to get cold ; then add six ounces of melted butter, four ounces of sifted sugar, a little salt, some pounded bitter almonds, the yolks of four and the whites of three eggs

Cook this with the app: pantry check, scaling, and the assistant.