simmons-1798
The art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake : adapted to this country, and all grades of life
1798
Articles citing this source:
Marlborough pudding
Historical baked pudding or pie, with apple custard