Prince Albert’s Pudding
From Modern cookery, in all its branches, 1884
Serves 2
Consider adding pounded mace or grated lemon rind for flavor.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 366. The excerpt below is the record exactly as published.
prince Albert’s pudding. Beat to a cream half a pound of fresh butter and mix with it by degrees an equal weight of pounded loaf-sugar, dried and sifted ; add to these, after they have been well beaten together, first the yolks, and then the whites of five fresh eggs, which have been thoroughly whisked apart ; now strew lightly in, half a pound of the finest flour, dried and sifted, and last of all, half a pound of jar raisins, weighed after they are stoned. Put these ingredients, perfectly mixed, into a well-buttered mould, or floured cloth, and boil the pudding for three hours
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