vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Transparent Pudding
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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 home cook book (1896), page 88. The excerpt below is the record exactly as published.
TRANSPARENT PUDDING. Mrs. P. H. Smith. Five eggs, one-half pound sugar, one-third pound but- ter, three tablespoons of cream; divide the sugar, and beat half of it in the butter, and the other half v/ith the yolk of the eggs, and then add the whites and the cream, and one-half teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.