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Jejune Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Time: half an hour to bake. Sufficient for 5-6 persons.
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 765. The excerpt below is the record exactly as published.
Jejune Pudding. — Take the weight of four eggs with their shells on in sugar, butter, and flour ; beat the butter to a cream, and mix with it the powdered sugar, the thin rind of a fresh lemon
Cook this with the app: pantry check, scaling, and the assistant.