vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Marlborough Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three 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 900. The excerpt below is the record exactly as published.
Marlborough Pudding.— Wami two ounces of fresh butter, and when soft, without being thoroughly melted, stir until it resembles cream ; add two ounces of powdered or sifted sugar, and two well-beaten eggs, and mix all together. When done, line a small pie-dish with puff paste, placing a border also round the edge ; cover the bottom with a layer of apricot or strawberry jam
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