vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Wafer Puddings
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake is a quarter of an hour.
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 2234. The excerpt below is the record exactly as published.
Wafer Puddings.— Beat an ounce of butter to cream, and mix with it a table-spoon- ful of flour, a table-spoonful of cream, and the well-beaten yolks of two eggs. A little flavouring may be added if liked. Butter some patty-pans, half fill them with the batter, and cover with the whites of the eggs whisked to a firm froth. Sprinkle a little powdered white sugar
Cook this with the app: pantry check, scaling, and the assistant.