vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Little Mary's Cup Puddings
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for six or eight 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 849. The excerpt below is the record exactly as published.
Little Mary's Cup Puddings.— Grate the rind of a large fresh lemon upon two ounces of finely-sifted sugar. Mix a dessert-spoonful of the juice with half a pint of cold water. Dissolve the sugar in this over the fire ; add a quarter of a pound of butter, and a wine-glassful of sherry, or any other light wine, and when the butter is melted, pour the mixture out to cool. Mix four- ounces of flour very smoothly with three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.