vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Jenny Lind Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 68. The excerpt below is the record exactly as published.
JENNY LIND PUDDING. Take plain sponge cake, cut in slices as wide as the pudding molds. Butter and sugar the molds; put one slice of cake in the bottom, then put in a layer of chopped almonds and cocoanut, slightly browned
Cook this with the app: pantry check, scaling, and the assistant.