1396. GINGER PUDDING.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Put the cream, sugar, butter and salt into a stewpan on the fire.
  2. As soon as these begin to simmer, take off the stewpan, throw in the flour, and stir the whole together quickly.
  3. Put this paste back again on the fire, and continue stirring it for about five minutes.
  4. Withdraw it from the fire, and mix in the six eggs gradually.
  5. Add the ginger, cut into small pieces, to the preparation.
  6. Pour the preparation into the mould, previously spread with butter.
  7. Steam it for an hour and a half.
  8. When done, dish up the pudding with a custard-sauce made with the syrup from the ginger.
Original Text
1396. GINGER PUDDING. INGREDIENTS required:—Six ounces of flour, six ounces of sugar, six eggs, eight ounces of preserved ginger, a pint of cream, six ounces of butter, a little salt. Put the cream, sugar, butter and salt into a stewpan on the fire, and as soon as these begin to simmer, take off the stewpan, throw in the flour, and stir the whole together quickly; then put this paste back again on the fire, and continue stirring it for about five minutes; it must then be withdrawn, and the six eggs mixed in gradually with it. The ginger, cut into small pieces, must now be added to the preparation, which must then be poured into the mould, previously spread with butter. Steam it for an hour and a half, and when done, dish up the pudding with a custard-sauce made with the syrup from the ginger.
Notes
—