Pudding Aux Cerises

Name: Pudding Aux Cerises
Ingredients: COOK some rice; in new milk; the yolks of four eggs; the whites whipped; stoned cherries round; cooked in syrup; plenty of brandy in syrup; Thicken with arrowroot or potato flour; serve with whipped cream in centre

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 AUX CERISES COOK some rice in new milk until nice and soft and pretty stiff, then add the yolks of four eggs and the whites whipped. Steam in a mould with a pipe for 147 THE DUDLEY RECIPES three-quarters of an hour. Serve with stoned cherries round that have been cooked in syrup and plenty of brandy in syrup. Thicken with arrowroot or potato flour (the syrup), and serve with whipped cream in centre

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