Marguerite or Imperial Pudding
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 20. The excerpt below is the record exactly as published.
MARGUERITE OR IMPERIAL PUDDING, Also called Urney Pudding. Ingredients. J Lb. Flour. 4 Ozs. Butter. 4 Ozs. Castor Sugar. 2 Eggs. 6 Tablespoonfuls Milk. Apricot or Strawberry Jam. i Teaspoonful Baking Powder. Method. Rub butter into flour ; add sugar and baking powder ; beat egg with milk and stir in ; do not let mixture be too soft ; put four tablespoonfuls jam at bottom of well-buttered basin ; pour in mixture ; steam for two hours. 122 ST. MUNGO PUDDING. J Lb. Flour
Cook this with the app: pantry check, scaling, and the assistant.