Marmalade Pudding (Variation)
From The encyclopaedia of practical cookery, 1892
Serves 4
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 468. The excerpt below is the record exactly as published.
ib. of butter, and beat it until creamy together with Jib. of caster sugar ; whip the yolks of five eggs well, and mix them and Jib. of Marmalade with the above ingredients. Butter a dish and line it with paste, turn the mixture into it, and bake in a brisk oven. Serve either hot or cold. (5) Put 4oz. of well-washed rice into a lined saucepan with lqt. of milk, and boil until quite tender and the moisture somewhat reduced. Warm 2oz. of butter, whip it well together with Jib. of caster sugar,
Cook this with the app: pantry check, scaling, and the assistant.