Strawberry Pudding
From The new Kentucky home cook book, 1884
Serves 1
Use strawberry or similar preserves.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 114. The excerpt below is the record exactly as published.
one large table-spoonful of flour into one tea-cupful of new milk. Beat together one-quarter of a pound of but- ter, the yelks of five eggs, and one-half a cupful of sugar. Stir all together, and put into a pan and cook until thick, guarding especially against letting it scorch. Line a deep pan with puff paste, put strawberry or any similar pre- serves an inch deep in the bottom of the pan, pour in the mixture and bake. Have the whites of the eggs beaten to a stiff froth with one cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.