vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Prince Albert's Pudding
From The national course in home economics, 1917
Serves 3
Recipe by Bertha Prince.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 196. The excerpt below is the record exactly as published.
PRINCE ALBERT'S PUDDING. Beat to a cream one-half pound of fresh butter and mix with an equal weight of fine white sugar. Add to these first the yolks and then the whites of five eggs, which have been thoroughly beaten separately; throw in lightly one-half pound of fine flour and one-half pound of stoned raisins
Cook this with the app: pantry check, scaling, and the assistant.