Nut Pudding

Name: Nut Pudding
Yield: 8 servings
Ingredients: yolk of 6 eggs; 1/4 cup of sugar; 3 cups of finely chopped nuts; 1 teaspoon of vanilla; 1 tablespoon of flour; 1 teaspoon of baking powder

From The Cook County cook book, 1912

Serves 8

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 365. The excerpt below is the record exactly as published.

NUT PUDDING.— Beat the yolk of 6 eggs, and add 14 cup of sugar. Beat the whites to a very stiff froth and add 3 cups of finely chopped nuts. Mix all together lightly and stir in 1 tea- spoon of vanilla. Sift 1 teaspoon of baking powder in 1 table- spoon of flou

Cook this with the app: pantry check, scaling, and the assistant.