vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jubilee Pudding
From The Toronto Cook Book, 1915
Serves 1
Recipe by Mrs. F. Judd. Kennedy.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 79. The excerpt below is the record exactly as published.
Jubilee Pudding Two eggs, weight of two eggs in butter and flour, weight of one egg in sugar; beat eggs and butter to a cream; add flour with one teaspoon of soda mixed in it and one tablespoon of strawberry jam
Cook this with the app: pantry check, scaling, and the assistant.