Saucer Puddings
From The child's cookery book, 1900
Presented as published in 1900. 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 child's cookery book (1900) by Louisa S. Tate, page 11. The excerpt below is the record exactly as published.
Saucer Puddings Warm together a quarter of a pint of milk and one ounce of butter, then mix separately one tablespoonful of flour, one ounce of sugar, and one well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.