Parliament Pudding

Name: Parliament Pudding
Yield: 2 servings
Ingredients: the yolks of seven eggs; the whites of four eggs; half a pound of loaf sugar; a pint of water; the strained juice of a large lemon; the yellow part of half of it; half a pound of dried flour

From Cassell's dictionary of cookery, 1892

Serves 2

Probable cost: Is. 2d. Sufficient for five or six 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 1084. The excerpt below is the record exactly as published.

Parliament Pudding. — Whisk the yolks of seven and the whites of four GggB well, first separately and afterwards together. Boil half a pound of loaf sugar with a pint of water, skim it carefully. TVlien it is a clear syrup, pour it over the eggs, add the strained juice of a large lemon, and the yellow part of half of it, which has been rubbed 'upon sugar and powdered. Beat the mixture for several minutes, and whilst beating shake in gi-adually haK a pound of dried flour

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