Ratafia Pudding
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.
Ratafia Pudding. Make a rich custard in the usual way, flavoured with a tablespoonful of brandy. Have a pudding- mould buttered, and decorate it thickly with pre- served cherries, and candied peel, and citron ; fill it with ratafias and a crumbled sponge-cake
Cook this with the app: pantry check, scaling, and the assistant.