Erechtheum Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for two or three 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 506. The excerpt below is the record exactly as published.
Erechtheum Pudding. — Put one pint of fresh milk into a basin, and add to it two | table-spoonfuls of fine sugar, a pinch of salt, \ and half a dozen drops of essence of ratafia. Beat six new-laid eggs
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