Jelly Pudding
From The new Kentucky home cook book, 1884
Serves 4
Delicious.
Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 113. The excerpt below is the record exactly as published.
JELLY PUDDING. Take four eggs beaten separately, two cupfuls of white sugar, one cupful of butter, one cupful of sweet cream, one cupful of jelly, and two table-spoonfuls of vanilla
Cook this with the app: pantry check, scaling, and the assistant.