Meringue Pudding
From La cuisine creole, 1885
An elegant dish for any occasion.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 71. The excerpt below is the record exactly as published.
MERINGUE PUDDING. VERY NICE. Take a pint of bread crumbs, a quart of milk and four eggs. Make one pint of milk boiling hot, pour it /over the bread crumbs, and beat it smooth ; when cool, add a cup of sugar, and the yolks of the four eggs ; also a lump of butter (the size of an egg)
Cook this with the app: pantry check, scaling, and the assistant.