Gala Pudding
From Puddings and pastry à la mode, 1889
Colour one with cochineal for a mottled appearance.
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.
Gala Pudding. Mix a tablespoonful of flour smoothly with two of milk ; then pour over it a cupful of boiling milk flavoured with vanilla, add a tablespoonful of sugar, a piece of butter the size of a pigeon’s egg, and the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.