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Poet Rogers’ Pudding

Name: Poet Rogers’ Pudding
Yield: 2 servings
Ingredients: half a teacupful of boiled cream; a quarter of a pound of butter; a quarter of a pound of sugar; the yolks of four; the well-beaten whites of two eggs; the grated rind of two small lemons; all the juice of one lemon

From Mrs. Roundell's Practical cookery book, 1898

Serves 2

Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 336. The excerpt below is the record exactly as published.

Poet Rog-ers’ Pudding-. — ( Family Recipe.)— Pour half a teacupful of boiled cream over three sponge Savoy biscuits. Add a quarter of a pound of butter, a quarter of a pound of sugar dissolved in water, the yolks of four and the well-beaten whites of two eggs. Also the grated rind of two small lemons, and all the juice of one lemon

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