Queen of Puddings
From New Delineator recipes., 1929
Serve hot or cold with cream.
Presented as published in 1929. 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 New Delineator recipes. (1929) by Delineator Home Institute, page 71. The excerpt below is the record exactly as published.
QUEEN OF PUDDINGS 2 cups stale but not dry bread- 3^ cup sugar crums Currant jelly or plum jam I quart scalded milk 2 tablespoons sugar for 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.