Invalids’ Pudding
From Cookery book and general axioms for plain cookery, 1890
A little grated lemon or orange rind, sprinkled on the cake instead of preserve or fruit, is sometimes preferred.
Presented as published in 1890. 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 39. The excerpt below is the record exactly as published.
INVALIDS’ PUDDING. Ingredients: — 3 stale 1 d. sponge-cakes. I pint milk. Sugar to taste. Preserve or any fresh soft fruit
Cook this with the app: pantry check, scaling, and the assistant.