Pudding, Alexandra

Name: Pudding, Alexandra
Ingredients: four ounces of bread crumbs; four ounces of fine castor sugar; the yolks of four eggs; a pint and a half of fresh milk; the rind of one lemon; one ounce of powdered sugar; the juice of the lemon

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 78. The excerpt below is the record exactly as published.

udding*, Alexandra. Mix four ounces of bread crumbs, four ounces of fine castor sugar, the yolks of four eggs well beaten, and the rind of one lemon, with a pint and a half of fresh milk. Bake in a mould for one hour. Beat the whites stiff with one ounce of powdered sugar and the juice of the lemon

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