Spanish Fruit Pudding
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 65. The excerpt below is the record exactly as published.
SPANISH FRUIT PUDDING. 165 lemon peel and juice, and cover with crust; pinch the edges together ; flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water. Let it boil from one and a half to two and a half hours, according to the size ; then turn it out of the basin, and send it to table quickly.” Spanish Fruit Pudding. Line a baking-dish with a light puff-paste ; add a layer of shredded pine-apple, and cover it with pow- dered sugar ; add a layer of sweet oranges sliced ; strew over them a thin layer of sugar ; next add a layer of sliced bananas with sugar strewn over them
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.