vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
King's Pudding
From The Toronto Cook Book, 1915
Serves 4
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 86. The excerpt below is the record exactly as published.
King's Pudding One quart milk, one pint of bread crumbs, one cup of sugar, yolks of four eggs, grated rind of one lemon, piece of butter the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.