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Leamington Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight persons. Serve with wine-sauce.
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 819. The excerpt below is the record exactly as published.
Leamington Pudding.— Beat a quarter of a pound of fresh butter to a cream, mix with it a quarter of a pound of fine flour and a quarter of a pound of sugar, which has been well rubbed upon the rind of a lemon, and then powdered ; add a tiny pinch of salt, a pint of cream, the yolks of six eggs and the whites of two
Cook this with the app: pantry check, scaling, and the assistant.