vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Jelly Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three 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 770. The excerpt below is the record exactly as published.
Jelly Pudding.— Soak the thin rind of a fresh lemon in two table-spoonfuls of spring water for half an hour. WTiile it is soaking, beat five oimces of fresh butter to a cream, add four ounces of pounded and sifted sugar, and, very gradually, the yolks of three eggs, well beaten. Line a small pie-dish
Cook this with the app: pantry check, scaling, and the assistant.