Manchester Pudding

Name: Manchester Pudding
Ingredients: half a pint of milk; three ounces of bread-crumbs; the yolks of four eggs; the whites of two; sugar to taste; two or three tablespoonsful of brandy; about two ounces of butter; a good thick layer of any kind of preserve

From The book of plain cooking, 1904

Let it get cold before serving.

Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 43. The excerpt below is the record exactly as published.

Manchester Pudding Infuse a strip of lemon peel in half a pint of milk for half an hour, then add three ounces of bread-crumbs, and boil for a few minutes. Add the yolks of four eggs and the whites of two, sugar to taste, and two or three table- spoonsful of brandy, and about two ounces of butter, and stir all well together. Put a good thick layer of any kind of preserve

Cook this with the app: pantry check, scaling, and the assistant.