Preserved Ginger Pudding

Name: Preserved Ginger Pudding
Ingredients: six ounces of butter; six ounces of flour; a pint and a half of boiling milk; the beaten yolks of six eggs; half a pound of preserved ginger; a little powdered sugar

From The English-Chinese cookery book, 1890

Half the quantity is enough for a moderate-sized pudding.

Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 41. The excerpt below is the record exactly as published.

PRESERVED GINGER PUDDING. 0| TIR six ounces of butter, and six ounces of flour over a slow fire. Have O ready a pint and a half of boiling milk, and mix it gradually with the above over the fire. Add the beaten yolks of six eggs, and half a pound of preserved ginger cut up fine, with the syrup belonging to it, and a little powdered sugar

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