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Wine Pudding
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 196. The excerpt below is the record exactly as published.
Wine Pudding. Heat a quart of Sauterne or other white wine to boiling point and then add a heaped teaspoonful of cornflour, the juice and grated rinds of two lemons and half a pound of sugar. Blend thoroughly, and then stir in the beaten yolks of seven eggs
Cook this with the app: pantry check, scaling, and the assistant.