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Derbyshire Pudding

Name: Derbyshire Pudding
Yield: 3 servings
Ingredients: a pint of milk; two tablespoonfuls of flour; three ounces of butter; a quarter of a pound of fine sugar; a little salt; the rind of a lemon grated; the yolks of five; whites of three eggs

From The thorough good cook, 1895

Serves 3

This pudding is very good cold.

Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 221. The excerpt below is the record exactly as published.

Derbyshire Pudding. Take a pint of milk and two tablespoonfuls of flour ; mix by degrees, boil till thick, and set by till cold ; then add three ounces of butter, beaten to a cream, a quarter of a pound of fine sugar, a little salt, the rind of a lemon grated, the yolks of five and whites of three eggs

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