Pudding a la Paysanne
From Modern cookery, in all its branches, 1884
Serves 6
Adjust sugar based on fruit acidity.
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 391. The excerpt below is the record exactly as published.
PUDDING A LA PAYSANNE. ( Cheap and Good.) Fill a deep tart-dish with alternate layers of well-sugared fruit, and very thin slices of the crumb of a light stale loaf ; let the upper layer be of fruit, and should it be of a dry kind, sprinkle over it about a dessertspoonful of water, or a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.