GINGER PUDDING

Name: GINGER PUDDING
Ingredients: 12 sponge biscuits; a pint of cream; the yolks of 10 eggs; 2 ounces of preserved wet ginger; a spoonful of the syrup; 2 ounces of melted butter

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 27. The excerpt below is the record exactly as published.

GINGER PUDDING Soak 12 sponge biscuits in a pint of cream, add the yolks of 10 eggs, 2 ounces of pre- served wet ginger, cut in pieces, a spoonful of the syrup, and 2 ounces of melted butter

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