Victoria Pudding

Name: Victoria Pudding
Ingredients: a quarter of a pound of butter; the same quantity of loaf sugar; a very little flour; the yolks of four eggs; the whites of three

From Puddings and pastry à la mode, 1889

Whisk egg whites and place on top when serving.

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 26. The excerpt below is the record exactly as published.

Victoria Pudding. Warm a quarter of a pound of butter, mix with it the same quantity of loaf sugar, a very little flour, the yolks of four eggs and the whites of three

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