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Princes' Pudding

Name: Princes' Pudding
Yield: 1 servings
Ingredients: Beat two ounces of fresh butter to a cream; a table-spoonful of sifted sugar; the well-whisked yolks of three; the white of one egg; an ounce and a half of macaroons; two table-spoonfuls of brandy

From Cassell's dictionary of cookery, 1892

Serves 1

Time to bake: 10-15 minutes. Sufficient for four or five persons.

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 1377. The excerpt below is the record exactly as published.

Princes' Pudding.— Beat two ounces of fresh butter to a cream. Add a table-spoonful of sifted sugar and the well- whisked yolks of thi-ee and the white of one egg. Crush an ounce and a half of macaroons to powder. Stir this into the pudding, and pour in two table-spoonfuls of brandy

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