Transparent Pudding
From La cuisine creole, 1885
Serve with a tart pie.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 69. The excerpt below is the record exactly as published.
TRANSPARENT PUDDING. Beat eight eggs very light ; add them to half a pound of butter, and the same of sugar, which hâve been beaten to a cream together ; grate in half a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.