vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Madeleine Puddings
From Modern cookery, in all its branches, 1884
Serves 2
Serve cold.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 383. The excerpt below is the record exactly as published.
MADELEINE PUDDINGS. To be served cold. Take the same ingredients as for the Sutherland puddings, but clarify an additional ounce of butter ; skim, and then fill some round tin pattypans with it almost to the brim ; pour it from one to the other until all have received a sufficient coating to prevent the puddings from adhering to them, and leave half a teaspoonful in each ; mix the remainder with the eggs, sugar, and flour
Cook this with the app: pantry check, scaling, and the assistant.