Queen's Pudding
From The child's cookery book, 1900
Ensure the water boils all the time.
Presented as published in 1900. 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 child's cookery book (1900) by Louisa S. Tate, page 12. The excerpt below is the record exactly as published.
Queen^s Pudding Butter a plain mould or large breakfast cup rather thickly, flour it well, and stick raisins over the inside in rows ; fill the basin with layers of bread and butter, and between each layer put sugar, chopped raisins, candied peel, and almonds ; pour 76 T'he Child's Cookery Book over the whole half a pint of milk and one well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.