Helena Pudding

Name: Helena Pudding
Ingredients: two ounces of bread-crumbs; three-quarters of a pint of boiling milk; one tablespoonful of powdered sugar; a piece of butter the size of a large egg; two ounces of finely-chopped candied lemon-peel; the well-beaten yolks of three eggs

From The book of plain cooking, 1904

Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 44. The excerpt below is the record exactly as published.

Helena Pudding Grate very finely two ounces of bread-crumbs, 142 PLAIN COOKING over which pour three-quarters of a pint of boiling milk, and soak for half an hour. Then beat with a fork, adding one tablespoonful of powdered sugar, a piece of butter the size of a large egg, two ounces of finely-chopped candied lemon-peel, and the well-beaten yolks of three eggs

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