Molly Clark's Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 935. The excerpt below is the record exactly as published.
Molly Clark's Pudding.— Make a cuBtard of a pint and a half of new milk, which has been previously flavoured with vanilla, half a pint of cream, the yolks only of eight eggs, and three ounces of white sugar
Cook this with the app: pantry check, scaling, and the assistant.