Dessert
Bird’s nest pudding
Bird’s nest pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a buttered baking-dish six or seven pared and cored apples.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put into a buttered baking-dish six or seven pared and cored apples.
- Mix to a smooth paste with cold milk five tablespoonfuls of flour, and add the yolks of three eggs well beaten.
- Then add one teaspoonful of salt and the whites of the eggs well beaten.
- Then more milk, using one pint in all.
- Pour this mixture over the apples and bake one hour in a moderate oven.
Historical transcription
Source method
- 1
Put into a buttered baking-dish six or seven pared and cored apples. Mix to a smooth paste with cold milk five tablespoonfuls of flour, and add the yolks of three eggs well beaten. Then add one teaspoonful of salt and the whites of the eggs well beaten. Then more milk, using one pint in all. Pour this mixture over the apples and bake one hour in a moderate oven. Serve with any good sauce.
Nutrition pending
No invented nutrition numbers.
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