vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Railway Pudding
From Virginia Cookery-book, 1884
Serves 4
Serve quickly after rolling.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 80. The excerpt below is the record exactly as published.
Railway Pudding. Beat separately the whites and yolks of six eggs ; add to the oggs three-quarters of a pound of sugar; cream very lightly six ounces of butter, and stir in from three- quarters of a pound of flour as much as you can conven- iently; then dissolve one teaspoonful of soda in a table- spoonful of milk, and add it to the eggs, at the same time sifting in two teaspoonfuls of cream of tartar; mix rap- idly now all the ingredients, creaming in the rest of the flour; flavor with a little of any extract you may prefer
Cook this with the app: pantry check, scaling, and the assistant.