Marmalade Pudding (No. 2)
From The Apsley cookery book, 1905
Presented as published in 1905. 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 Apsley cookery book (1905) by Webster, John J. Mrs, page 62. The excerpt below is the record exactly as published.
Marmalade Pudding (No. 2). Ingredients. Three ounces of white Bread- I Three tablespoonfuls of Mar- crumbs. I malade. One ounce of Butter. Well butter a pie-dish and put a layer of bread- crumbs at the bottom, then a layer of marmalade, then another layer of bread-crumbs, and so on, until the dish is full, leaving bread-crumbs on the top. Cut the butter into very small pieces and sprinkle it over the top. Bake in a fairly hot oven for half an hour. 272. Marmalade Pudding (Steamed). Ingredients . One tablespoonful of Flour. T wo tablespoonfuls of Marmalade
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