vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spring Fruit Pudding
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 95. The excerpt below is the record exactly as published.
Spring Fruit Paddingpi. Peel and wash about four dozen stalks of rhubarb, eut it in small pieces, and put it in a stew-pan with sugar to make it very sweet, set it over the fire, and oook until like marmalade ; a few minutes does this ; pass it through a sieve, then add the peel of a j&esh lemon grated, a little nutmeg, two ounces of butteri the yolks of six eggs and the whites of two
Cook this with the app: pantry check, scaling, and the assistant.