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Canary Pudding
The following recipe was
transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
January, 1867
| Take three eggs, and their weight in sugar and butter,; melt the latter without oiling it, add to it the sugar and the rind of one small lemon, very finely minced, and then gradually dredge in as much flour as is equal to two of the eggs. Stir the mixture thoroughly; whisk and beat well the eggs, and add them lastly. Again mix well together all the ingredients, and boil for two hours, in a buttered mould or basin. Serve with sweet or wine-sauce. |
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