Eve's Pudding
From The handy dictionary of cookery, 1890
These may be served hot as a pudding, or cold as an afternoon tea cake.
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 handy dictionary of cookery (1890) by Mary A. Everard, page 83. The excerpt below is the record exactly as published.
six ounces of butter to a cream with six ounces of sugar; add the grated rind of half a lemon, the yolks of four eggs, six ounces of flour gradually, two ounces of sweet almonds blanched and pounded. Beat the mixture till air bubbles rise. Whip up the whites to a stiff froth with a tiny pinch of salt
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