WELSH PUDDING
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 27. The excerpt below is the record exactly as published.
WELSH PUDDING KC • Melt half a pound of butter in a bain- ee marie, and gradually add to it the beaten III yolks of 8 eggs and the whites of 4 ; sweeten ^ Avith powdered sugar, and season with lemon
Cook this with the app: pantry check, scaling, and the assistant.