Jelly Pudding
From The new home cook book, 1896
Serves 3
Excellent for Sunday dinners, as it may be eaten cold.
Presented as published in 1896. 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 new home cook book (1896), page 83. The excerpt below is the record exactly as published.
JELLY PUDDING. Mrs. C. H. Wheeler. One quart of milk, one pint of bread crumbs, yolks of four beaten eggs, one-half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.