Transparent Pudding
From The Elm City cook book, 1896
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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 18. The excerpt below is the record exactly as published.
TRANSPARENT PUDDING. Beat to a cream half pound butter, half pound sugar, stir in eight eggs well beaten, a grated nutmeg, flavor with rose water
Cook this with the app: pantry check, scaling, and the assistant.