Souffle Pudding
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Serve with wine sauce as for Ratafia Pudding.
Presented as published in 1890. 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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 25. The excerpt below is the record exactly as published.
SOUFFLE PUDDING. Prepare a quart mould with butter and raisins, as for Ratafia Pudding. Cut nine penny sponge cakes m pieces, and put them into the mould. Then whisk together six eggs, so as to break the yolks, pour upon them a pint of boiling milk, and enough sugar to sweeten it
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