vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Queen of Puddings
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 82. The excerpt below is the record exactly as published.
Queen of Puddings One pint bread crumbs, one quart milk, one cup sugar, yolks of four eggs, the grated rind of one lemon, piece of butter the size of an egg; bake like a custard. When baked, spread over the top, slices of jelly of any kind
Cook this with the app: pantry check, scaling, and the assistant.