vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Queen of Puddings
From The New century cook book, 1899
Serves 3
Serve hot with sweet sauce or cold with cream.
Presented as published in 1899. 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 century cook book (1899), page 134. The excerpt below is the record exactly as published.
Queen of Puddings. One pint grated bread crumbs, one quart milk and water, one cup sugar, yolks of four eggs, grated yellow of lemon, butter size of an egg
Cook this with the app: pantry check, scaling, and the assistant.