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Empress Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for seven or eight persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 503. The excerpt below is the record exactly as published.
Empress Pudding.— Take equal quan- tities of powdered sugar and butter, about six 'lunces of each. Turn the butter back to cream, tiix four weU-beaten yolks of eggs with it ; add the sugar, and when the whole is well mixed, throw in by degrees six ounces of flour
Cook this with the app: pantry check, scaling, and the assistant.