Iforthumberland Pudding
From The housewife's referee, 1898
Serves 1
Serve with custard or wine sauce.
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 146. The excerpt below is the record exactly as published.
Iforthumberland Pudding.—To three eggs add their weight in fiour, butter, and sugar ; beat the butter and sugar together to a cream, then add the eggs, one at a time, and beat for five minutes between each egg ; afterwards mix in lightly the flour with two tablespoonfuls of brandy and half a pint of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.