Paragon Pudding
From The "ideal" cookery book, 1902
Presented as published in 1902. 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 "ideal" cookery book (1902) by Lilian Clarke, page 10. The excerpt below is the record exactly as published.
Paragon Pudding. i-lb. cooked potatoes. 2-oz. butter. 5-oz. loaf sugar 2 eggs. 2 lemons. Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.