Jubilee Pudding
From The Ocklye cookery book, 1909
Presented as published in 1909. 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 Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 29. The excerpt below is the record exactly as published.
JUBILEE PUDDING Ingredients Two ounces of butter. Raspberry jam. Two ounces of sugar. Cochineal. Two ounces of breadcrumbs. A gill of cream. Two eggs. 80 OCKLYE COOKERY BOOK Rub four large tablespoonfuls of raspberry jam through a hair sieve. Cream the butter and sugar to- gether with a wooden spoon until quite white; beat in the eggs one at a time, add the breadcrumbs, two table- spoonfuls of the jam, and a few drops of cochineal
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