Somersetshire Pudding
From The spirit of cookery, 1895
Serve with wine sauce or dressed with liqueur, wine, and custard.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 267. The excerpt below is the record exactly as published.
Somersetshire Pudding: Egg, flour, sugar, and butter
Cook this with the app: pantry check, scaling, and the assistant.