Easter Pudding
From The new practical housekeeping, 1890
Serves 4
Let cool and whip before serving.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 479. The excerpt below is the record exactly as published.
Easter Pudding. — One pint sweet milk, yolks of three eggs, two tablespoons corn-starch, three of sugar, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.