Sweetmeat Pudding
From Virginia Cookery-book, 1884
Serves 3
This quantity makes three puddings.
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 83. The excerpt below is the record exactly as published.
Sweetmeat Pudding. Sixteen eggs, leaving out the whites of eight ; add to these one pound of sugar, half a pint of melted butter ; lay puff-paste in the bottom of pie-plates ; cover the bot- tom with sliced sweetmeats and bake. This quantity makes three puddings. Eggs 16 yolks. *• 8 whites. Sugar 1 lb. Sweetmeats 1 pt. Puff -paste 1 light qt.
Cook this with the app: pantry check, scaling, and the assistant.