Marmalade Pudding (No. 1)

Ingredients

• Half a pound of Marmalade
• Two ounces of Butter
• Three ounces of Bread-raspings
• The whites of two Eggs
• A quarter of a pint of Milk

Method

1. 1

   Make the milk hot, and melt the butter in it.

2. 2

   Pour the mixture over the bread-raspings, and mix in the marmalade.

3. 3

   Beat up the whites of eggs to a stiff froth, and mix well into the other ingredients.

4. 4

   Butter a mould and put in the mixture, and steam for three hours.

5. 5

   Serve with sweet white sauce, or a wine sauce.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 61. The excerpt below is the record exactly as published.

Marmalade Pudding (No. i). Ingredients. Half a pound of Marmalade. I Two ounces of Butter. Three ounces of Bread-raspings. J The whites of two Eggs. A quarter of a pint of Milk

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