Muffin Pudding with dried Cherries

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Add a few coriander seeds, a bit of lemon peel, and sugar to the palate to a pint and a half of milk.
  2. Boil them together for ten minutes.
  3. Put four muffins into a pan.
  4. Strain the milk over the muffins.
  5. When they are cold, mash them with a wooden spoon.
  6. Add half a gill of brandy, half a pound of dried cherries, a little grated nutmeg, two ounces of jordan almonds blanched and pounded very fine, and six eggs well beaten.
  7. Mix all together.
  8. Boil in a bason, or bake it in a dish with paste round it.
Original Text
Muffin Pudding with dried Cherries. To a pint and a half of milk add a few coriander seeds, a bit of lemon peel, sugar to the palate, and boil them together ten minutes. Then put four muffins into a pan, strain the milk over them, and, when they are cold, mash them with a wooden spoon; add half a gill of brandy, half a pound of dried cherries, a little grated nutmeg, two ounces of jordan almonds blanched and pounded very fine, and six eggs well beaten. Mix all together and boil in a bason, or bake it in a dish with paste round it. [227]
Notes
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