Madonna Pudding
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 86. The excerpt below is the record exactly as published.
MADONNA PUDDING rriAKE ten ounces of breadcrumbs, half a pound of castor sugar, half a pound of suet chopped finely, the juice of one lemon and the rind, grated, one egg and one tablespoonful of brandy
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