Her Majesty's Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two persons. Cost approximately 8d. if made with milk.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 715. The excerpt below is the record exactly as published.
Her Majesty's Pudding. — Flavour half a pint of cream or new milk with half an ounce of pounded ahnonds, or if preferred; a little lemon or ratafia flavouring. Simmer gently, -and when lukewarm, pour the milk gi-aduaUy over two well-beaten eggs. Stir it over the fire for a minute or two, until it begins to thicken, then take it off and sweeten it, and when quite cool pour it into a buttered mould which has been lined \\-ith a small spongecake, previously sliced and soaked in sherry
Cook this with the app: pantry check, scaling, and the assistant.