Savoy Pudding
From The "Queen" cookery books: Ices, 1902
Can be coloured pink if desired.
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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.
y one and half pints of custard (the richness of this depends on the use to which you mean to put the pudding; the same as used for the pineapple one is very nice for ordinary ICED PUDDINGS, &c. 69 purposes), and pour this hot on to 3oz. of Savoy biscuits, grated or finely crumbled, and when this is cold stir into into it 2oz. or 3oz. of crystallized or dried cherries (or sultanas), and either a wineglassful of liqueur syrup, or the same quantity of sherry and lemon juice mixed (if for a more expensive pudding stir in a gill of whipped cream and use half a gill of hqueurto taste)
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Cook this with the app: pantry check, scaling, and the assistant.