vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Marmalade Pudding
From Royal Victoria cook book, 1900
Serves 1
Serve with wine sauce.
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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 29. The excerpt below is the record exactly as published.
MARMALADE PUDDING.—Butter a mould. Stone 78 PUDDINGS AND SAUCES, some raisins, cut small thin slices of bread and _ butter. Put into the mould a layer of raisins, then of bread and butter, then 1 of marmalade, then 1 of bread and butter, and so on till the mould is full. Press itdown. Beat up 2 or 3 eggs, according to size of mould, with some sugar and wine glass of brandy
Cook this with the app: pantry check, scaling, and the assistant.