Jubilee Pudding
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.
Jubilee Pudding. Take two ounces of grated bread-crumbs, two ounces of butter, the same of castor sugar, two well- beaten eggs, and two large tablespoonfuls of pre- ser
Cook this with the app: pantry check, scaling, and the assistant.