Derby Pudding
From Handbook of practical cookery, 1886
Serves 6
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 113. The excerpt below is the record exactly as published.
DERBY PUDDING BERLIN PUDDINGS. 169 for ten minutes; add then one by one the yolks of egg, stirring constantly all the time. When all of the yolks are added, whip the whites of egg to a stiff froth and add them also. Pour half of this mixture into each of the pie-dishes, and place them in a moderate oven for forty minutes. While the puddings are baking pour over the almonds enough water to cover them. Remove the skins, and cut the almonds in long, thin strips. When the puddings are ready sprinkle over each a little white sugar, and stick over them thickly the almonds. Derby Pudding.— One and a half pint new milk, three ounces of sugar, one and a half ounce of flour, three eggs, one wine-glassful of sherry, three small sponge-cakes
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