vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Puff Pudding
From The new practical housekeeping, 1890
Serves 2
Can be made into a decorative dish with whipped cream or preserves.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 483. The excerpt below is the record exactly as published.
Puff Fudding — Cream third of a pint butter, gradually dredge in two-thirds pint flour, scant half pint sugar,'! and keep stirrine and beating without ceasing until perfectly smooth. Then add PUDDINGS AND SAUCES. 559 well-beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.