vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Transparent Pudding
From Original White House Cookbook, 1887
Serves 2
Serve cold.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 264. The excerpt below is the record exactly as published.
TRANSPARENT PUDDING. A SMALL cupful of fresh butter warmed, but not melted, one cupful of sifted sugar creamed with the butter, a teaspoonful of nutmeg, grated, eight eggs,, yolks and whites beaten separately. Beat the butter and S90 DUMPLINGS AND PUDDINGS. sugar light and then add the nutmeg and the beaten eggs, which should be stirred in gradually ; flavor with vanilla, almond, peach or rose-water
Cook this with the app: pantry check, scaling, and the assistant.