Sauce for Velvet Pudding
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 107. The excerpt below is the record exactly as published.
Sauce (for Velvet Pudding)—Ingredients—Yolks of 2 eggs, 1, cupful of sugar, 1 tablespoonful of butter, 1 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.