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Yule Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for six or seven persons.
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 2350. The excerpt below is the record exactly as published.
Yule Pudding.— A quarter of a pound of butter; ten ounces of loaf sugar; the juice of two large lemons, with the rinds grated ; one ounce of isinglass — the quantity after dissolved should be a large tea-cupful ; and two spoonfuls of fine flour. Put these ingredients into a stewpan, stir over a slow fire, till the preparation nearly boils, then throw it into a basin and stir till almost cold ; then add eight eggs, four whites, and half a wine-glass of brandy
Cook this with the app: pantry check, scaling, and the assistant.