Mousseline Pudding
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 45. The excerpt below is the record exactly as published.
MOUSSELINE PUDDING The weight of one egg of butter, sugar and flour. Mix the sugar and butter well together. Break in one egg, and add the flour by degrees. Break in a second egg and a pinch of yeast powder
Cook this with the app: pantry check, scaling, and the assistant.