Guava Pudding
From Banquets of the nations, 1911
Serves 2
Can substitute with other jellies like apple or currant.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 167. The excerpt below is the record exactly as published.
Guava Pudding. Take two eggs, their weight in flour and butter, one cupful of guava jelly, a pinch of soda, and two tablespoon- fuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.