Lamartine's Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: half an hour. Sufficient for four or five persons.
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 790. The excerpt below is the record exactly as published.
Lamartine's Pudding. — Stew four large apples in a little water, with a small piece of cinnamon, luitil they are tender, but un- broken. Take them up, drain them, and beat them with a fork. Let them get cold, then mix with them the yolks of four eggs and the white of one, well beaten, a little pounded sugar, two or three drops of vanilla, two ounces of fresh butter, and three-quarters of a pint of cream or good milk. Line a pie-dish with good puff paste
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