Frozen Pudding, Stanley
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
Decorate with a border of whipped cream.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 77. The excerpt below is the record exactly as published.
FROZEN PUDDING, STANLEY. Prepare a frozen custard same as for No. 590 (or use the French Ice Cream). Fill into a turban- shaped padding form with a large centre tube
Cook this with the app: pantry check, scaling, and the assistant.