Imperial Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 336. The excerpt below is the record exactly as published.
Imperial Pudding-.— {Family Recipe.)— Break up slices of cold Plum Pudding and four sponge cakes. Arrange them in layers in a mould, make a custard of three or four yolks of eggs, flavour with a tablespoonful of rum
Cook this with the app: pantry check, scaling, and the assistant.