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Egg Pudding

Name: Egg Pudding
Yield: 4 servings
Ingredients: the yolks of eight; the whites of three eggs; half a pint of rich cream; half a pound of sugar; a little flour; a little grated nutmeg; and a glass of brandy; melt half a pound of butter

From Dora's cook book, 1888

Serves 4

Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 43. The excerpt below is the record exactly as published.

EGG PUDDING, Mix together thoroughly the yolks of eight and the whites of three eggs well beaten, half a pint of rich cream, half a pound of sugar, a little flour, a little grated nut- meg, and a glass of brandy, melt half a pound of butter

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