Half-Hour Pudding

Name: Half-Hour Pudding
Yield: 1 servings
Ingredients: Beat four tablespoonfuls butter; half a pint powdered sugar; the yolks of three eggs; a rounded half-pint of corn-meal; the whites of the eggs

From The household (of the Detroit free press), 1886

Serves 1

Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 464. The excerpt below is the record exactly as published.

HALF-HOUR PUDDING. Beat four tablespoonfuls butter to a cream, with half a pint pow- dered sugar ; add the yolks of three eggs, beating them in thoroughly ; then a rounded half-pint of corn-meal and the whites of the eggs

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