Newmarket Pudding

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 30 min Total: 30 min
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (10)
Instructions (14)
  1. Put on to boil a pint of good milk, with half a lemon-peel, a little cinnamon, and a bay-leaf.
  2. Boil gently for five or ten minutes.
  3. Sweeten with loaf sugar.
  4. Break the yelks of five, and the whites of three eggs, into a basin.
  5. Beat them well.
  6. Add the milk.
  7. Beat all well together.
  8. Strain through a fine hair-sieve, or tamis.
  9. Have some bread and butter cut very thin.
  10. Lay a layer of bread and butter in a pie-dish.
  11. Then lay a layer of currants.
  12. Continue layering until the dish is nearly full.
  13. Pour the custard over it.
  14. Bake half an hour.
Original Text · last edited 5 days ago
Newmarket Pudding. Put on to boil a pint of good milk, with half a lemon-peel, a little cinnamon, and a bay-leaf; boil gently for five or ten minutes; sweeten with loaf sugar; break the yelks of five, and the whites of three eggs, into a basin; beat them well, and add the milk: beat all well together, and strain through a fine hair-sieve, or tamis: have some bread and butter cut very thin; lay a layer of it in a pie-dish, and then a layer of currants, and so on till the dish is nearly full; then pour the custard over it, and bake half an hour.
Notes
Split from recipe 353f8554-7858-4dac-afa4-c4511a526066