Spanish Pudding
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.
Spanish Pudding. Mix a spoonful of flour with the yolks of three eggs and half a pint of cream ; put it into cups and stir in two ounces of citron, cut thin
Cook this with the app: pantry check, scaling, and the assistant.