Princes Pudding
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 45. The excerpt below is the record exactly as published.
PRINCES PUDDING rriHREE fresh eggs, and the weight of the eggs in -L butter and in flour. Beat the butter to a cream, add the eggs one a€ a time, then the flour, and a few tablespoonsful of raspberry jam, a little carbonate of soda diluted in a little milk
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