Lady Sunderland's Pudding
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 224. The excerpt below is the record exactly as published.
Lady Sunderland's Pudding. Beat up the yolks of eight eggs with the whites of three, add five tablespoonfuls of flour and a grated nutmeg, and put the whole into a pint of cream. Butter some small basins, fill them half way, and bake them an hour. When done, turn the puddings out, and pour on melted butter, wine, and sugar
Cook this with the app: pantry check, scaling, and the assistant.