Baked Fruit Pudding

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)

pudding base

gooseberries or other ripe fruit ↝ Gooseberries, raw [Fruits and Fruit Juices]
half a pint of the fine pulp
a quarter of a pound of naples biscuits ↝ Biscuit, NFS [Biscuits, muffins, quick breads]
three ounces of oiled fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sugar to the palate ↝ Sugar, NFS [Sugars and honey]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
slices of citron

dish preparation

puff paste round the rim

Instructions (5)

Rub gooseberries or other ripe fruit through a hair sieve.
Add a quarter of a pound of naples biscuits, three ounces of oiled fresh butter, half a pint of cream, grated nutmeg, sugar to the palate, and six eggs to half a pint of the fine pulp.
Beat all the ingredients together for ten minutes.
Add slices of citron.
Bake the mixture in a dish with puff paste round the rim.

Original Text

Baked Fruit Pudding another way.

Rub gooseberries or other ripe fruit through a hair sieve; and to half a pint of the fine pulp add a quarter of a pound[226] of naples biscuits, three ounces of oiled fresh butter, half a pint of cream, grated nutmeg, sugar to the palate, and six eggs. Beat all the ingredients together for ten minutes; then add slices of citron, and bake the mixture in a dish with puff paste round the rim.

Notes

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