Tunbridge Puddings
From Cassell's dictionary of cookery, 1892
Serves 6
Serves five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2041. The excerpt below is the record exactly as published.
Tunbridge Puddings.— Boil a pint of new milk, and as it rises in the pan stir into it gradually as much flour as will make a thick batter. Beat it until quite smooth, pour it out, and when cold add three well-beaten eggs, a table-spoonful of sugar, and two or three drops of almond ratafia
Cook this with the app: pantry check, scaling, and the assistant.