vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Savoy Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with sweetened and flavored egg whites on top.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1735. The excerpt below is the record exactly as published.
Savoy Pudding. — Rub six ounces of stale savoy cake to crumbs, and pour upon these a quarter of a pint of boiling milk. Let them soak for half an hour, then beat the mixture with a fork till smooth, and add four ounces of fresh butter, four ounces of finely-shred candied peel, the well-beaten yolks of four eggs, two table-spoonfuls of sugar, and two table-spoon- fuls of brand
Cook this with the app: pantry check, scaling, and the assistant.