Pudding à la Cowley
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 124. The excerpt below is the record exactly as published.
Pudding à la Cowley. Stir some yolks of egg and powdered sugar thoroughly together, add some pounded almonds and more yolks of egg, thicken with mashed baked potatoes, flavour with vanilla sugar, stir in some whipped whites of egg, boil, and serve, covered with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.