Pudding A L’Americaine
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.
POUDING A L’AMERICAINE Line a bombe mould with puff paste. Bake in the oven a nice brown colour. Have ready any kind of iced cream. Fill up the bombe with it and turn it out on a dish. Pour boiling chocolate over the top
Cook this with the app: pantry check, scaling, and the assistant.