Ravensworth Pudding

Name: Ravensworth Pudding
Ingredients: three large apples; one pint of cream; two handfuls of bread-crumbs; half a pound of pounded loaf-sugar; the grated rind of two lemons; the yolks of four eggs; the beaten whites of six

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 21. The excerpt below is the record exactly as published.

Ravensworth Pudding. Bake three large apples and pulp them ; add one pint of cream, two handfuls of bread-crumbs, half a pound of pounded loaf-sugar, the grated rind of two lemons, the yolks of four eggs, and the beaten whites of six

Cook this with the app: pantry check, scaling, and the assistant.