Victoria Pudding
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 38. The excerpt below is the record exactly as published.
VICTORIA PUDDING. TAKE one bottle of fruit, and boil it with a breakfastcupful of sugar. Mix the yolks of four eggs with the fruit, and put in a pie dish, then beat the whites of the four eggs to a stiff froth, adding one small cup of fine white sugar, and a few drops of any essence
Cook this with the app: pantry check, scaling, and the assistant.