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Pomfret Puddings
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for small cups.
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 1265. The excerpt below is the record exactly as published.
Pomfret Puddings.— Rub the rind of a fresh lemon upon two or three lumps of sugar until all the yellow part is taken off. Add a little more sugar to make the weight up to a quarter of a pound, then crush the sugar to powder. Beat a quarter of a pound of butter to a cream. Add a pinch of salt, two well-whisked eggs, the powdered sugar, and a quarter of a pound of flour
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