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Raspberry-jam Pudding
From Harper's cook book encyclopædia, 1902
Serves 1
Serve with the following sauce: Cream together one cupful of sugar and one-half cupful of butter. Take one egg and one-half cupful of cream; beat the cream in a double saucepan and dissolve the hard sauce in it; add the egg, yolk and white beaten together. Stir till it thickens. Add one tablespoonful of brandy, and serve hot.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 356. The excerpt below is the record exactly as published.
spberry - jam Pudding. — Two table - spoonfuls of jam, two table- spoonfuls of flour, two table-spoonfuls of sugar, two table-spoonfuls of but- ter, one teaspoonful of salt, one half teaspoonful of soda, one cupful of milk, two eggs
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