vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pudding
From Virginia Cookery-book, 1884
Serves 2
The above quantity is for two plates.
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 83. The excerpt below is the record exactly as published.
the whites and yolks of six eggs ; add one cup of pulverized sugar, one cup of butter, one cup of cream. Add the butter last. Season delicately with nutmeg and lemon. Mash up some light-colored preserves very smooth, and, after arranging pastry on plates for the reception of your pudding, spread over the bottom a layer of these preserves, and then fill up with the batter. Flavor with nutmeg and lemon. Eggs 6 Cream 1 cup. Preserves Pastry 1 pt.
Cook this with the app: pantry check, scaling, and the assistant.