Genoese Pudding

Ingredients

• Take three eggs
• and an equivalent weight of flour
• butter, and in sugar
• some essence of vanille or lemon

Method

1. 1

   Beat the butter and sugar in a basin, adding one egg at a time with a little of the flour, and some essence of vanille or lemon, till all is beaten up together.

2. 2

   Butter and line a thin square tin with paper, pour the batter into it, put this into the oven, and when set sufficiently to raise it from the paper, take it out.

3. 3

   Spread plum or any other firm kind of jam on it, roll it over and over, and return it to the oven till firm; serve with white sugar over it.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 160. The excerpt below is the record exactly as published.

Genoese Pudding. Take three eggs and an equivalent weight of flour, butter, and sugar ; beat the butter and sugar in a basin, adding one ^gg at a time with a little of the flour, and some essence of vanille or lemon

Cook this with the app: pantry check, scaling, and the assistant.