vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Zandrina Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Serve with syrup whisked with cream.
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 2351. The excerpt below is the record exactly as published.
Zandrina Pudding. — Pick some fresh ripe raspberries. Put them into a jar and cover closely; set the fruit in the oven in a tin of boiling water, and keep the water boiling round it till the juice flows freely. Boil it with half its weight of sugar to a syrup, and let it get cold. If fresh fruit can- not be proc.-ured, a jar of raspberry jam may be dissolved, mixed with a httle thin syrup, and rubbed through a sieve. Beat six ounces of fresh butter to cream; work in six ounces of powdered white sugar, six ounces of di-ied flour, and the Avell-beaten yolks of six eggs. AVhisk the whites of the eggs to snow, and add them to the mixtui-e, together with a wine- glassful of the raspberry syru
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