Jubilee Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Wine or brandy sauce may be served with it.
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 775. The excerpt below is the record exactly as published.
Jubilee Pudding. — ^Take half a poimd of spongecake, rather stale than otherwise, and cut it into thin slices. Butter one side, and spread the other either with orange marmalade or apricot jam, then place the slices in layers in a j)lain round mould, buttered side down- wards. Pour three-quarters of a pint of good custard
Cook this with the app: pantry check, scaling, and the assistant.