Spring Fruit Pudding

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (11)

three or four dozen sticks of rhubarb ↝ Rhubarb, raw [Fruits and Fruit Juices]
the peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
a bit of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
as much moist sugar as will sweeten it ↝ Sugar, NFS [Sugars and honey]
the peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a quarter of a pound of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yelks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
one white ↝ Egg, white only, raw [Eggs and omelets]
good puff paste

Instructions (9)

Clean rhubarb.
Put rhubarb in a stew-pan with lemon peel, cinnamon, cloves, and enough moist sugar to sweeten it.
Set over a fire and reduce to a marmalade.
Pass the marmalade through a hair-sieve.
Add lemon peel, grated nutmeg, butter, egg yolks, and egg white.
Mix all together well.
Line a pie-dish that will just contain the mixture with puff paste.
Put the mixture in the lined dish.
Bake for half an hour.

Original Text · last edited 5 days ago

Spring Fruit Pudding.

Clean as above three or four dozen sticks of rhubarb; put[348] it in a stew-pan, with the peel of a lemon, a bit of cinnamon, two cloves, and as much moist sugar as will sweeten it; set it over a fire, and reduce it to a marmalade; pass it through a hair-sieve; then add the peel of a lemon, and half a nutmeg grated, a quarter of a pound of good butter, and the yelks of four eggs and one white, and mix all well together; line a pie-dish, that will just contain it, with good puff paste; put the mixture in, and bake it half an hour.

Notes

Split from recipe 353f8554-7858-4dac-afa4-c4511a526066