Pouding Princesse
From A second Dudley book of cookery and other recipes, 1914
Serve with apricot sauce or compote of fruits.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 86. The excerpt below is the record exactly as published.
POUDING PRINCESSE FOUR eggs, two tablespoonfuls of apricot jam, one glass of cream, whipped, three leaves of gelatine melted and vanilla flavouring
Cook this with the app: pantry check, scaling, and the assistant.