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Canary Pudding


Take the mixture for Genoese cake, which is three eggs, and their weight respectively of sugar, butter, and flour; cream the butter and sugar; then beat in, one at a time, the three eggs; add lightly the sifted flour. Butter a covered pudding-mold; decorate it with raisins, or sprinkle it all over with currants; fill it half full of the mixture; cover and steam for one hour, or put it in individual timbale-molds and bake for twenty minutes. Serve with wine or fruit or Richelieu sauce.


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The Century Cook Book (1901).

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