Pudding a la Mayence

Name: Pudding a la Mayence
Ingredients: half-a-pint of breadcrumbs; a tumblerful of any wine and water; the grated rind of a small lemon; three heaped-up tablespoonfuls of powdered sugar; 1 oz. of butter; the well-beaten yolks of two eggs; the juice of a small lemon; the whites of the eggs

From Paper-bag cookery, 1911

Color meringue with spinach greening or carmine.

Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.

Pudding a la Mayence. — Rub half-a-pint of breadcrumbs through a fine wire sieve, add a tumblerful of any wine and water, the grated rind of a small lemon, first washed and dried, three heaped-up tablespoonfuls of powdered sugar, and 1 oz. of butter. Mix all together, and then pour the mixture into a buttered souffle dish. Add the well-beaten yolks of two eggs, and the juice of a small lemon care- fully strained. Beat the whites of the eggs

Cook this with the app: pantry check, scaling, and the assistant.