Dessert
Polly’s pudding
Marion Harland’s original method for Polly’s pudding, retained as a source transcription for modern discovery.
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.
- Make a custard of two cupfuls of hot milk poured gradually upon the yolks of three eggs beaten light with four tablespoonfuls of sugar.
- Butter a pudding-dish and sprinkle the bottom with finely-minced candied lemon peel, minced crystallized fruit, and a very little shredded suet, then a layer of fine crumbs.
- Cover and bake half an hour;
- spread with a meringue made of the whites and a tablespoonful of sugar and color lightly.
Historical transcription
Source method
- 1
Make a custard of two cupfuls of hot milk poured gradually upon the yolks of three eggs beaten light with four tablespoonfuls of sugar. Butter a pudding-dish and sprinkle the bottom with finely-minced candied lemon peel, minced crystallized fruit, and a very little shredded suet, then a layer of fine crumbs. Cover each layer with a few spoonfuls of the warm custard as you go on until the dish is full. Cover and bake half an hour; spread with a meringue made of the whites and a tablespoonful of sugar and color lightly. Eat cold.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.