Patterdale Pudding
From The St. Mungo cookery book, 1904
M. A. Brown, 5 Willowbrae Avenue, Edinburgh.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 40. The excerpt below is the record exactly as published.
PATTERDALE PUDDING. Eggs. Sugar. Butter. . Flour. (Two egg.s make a dozen small puddings). Take the weight of the eggs in butter, sugar, and flour.
Cook this with the app: pantry check, scaling, and the assistant.