Vanilla Rusk Pudding

Name: Vanilla Rusk Pudding
Ingredients: an ounce of butter; a quarter of a pound of sifted sugar; an egg well beaten; half a teaspoonful of essence of vanilla; half a pint of milk; four slices of rusk

From Puddings and pastry à la mode, 1889

Diluted preserve poured over is an improvement.

Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Vanilla Rusk Pudding. Cream an ounce of butter and mix in a quarter of a pound of sifted sugar, stir over the fire for a few minutes, add an egg well beaten and half a teaspoonful of essence of vanilla, and keep on stir- ring till it is thick ; spread four slices of rusk with this paste, put them in a buttered tart-dish ; boil half a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.