Tansey 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 (12)

a quarter of a pound of jordan almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a gill of the syrup of roses
the crumb of a french roll ↝ Rolls, french [Baked Products]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
half a gill of brandy ↝ Brandy [Liquor and cocktails]
two table spoonfuls of tansey juice ↝ Acerola juice, raw [Fruits and Fruit Juices]
three ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
some slices of citron
a pint and a half of boiling cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
sweeten to the palate ↝ Almond milk, sweetened [Plant-based milk]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
eight eggs beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Blanch and pound very fine a quarter of a pound of jordan almonds; then put them into a stewpan.
Add a gill of the syrup of roses, the crumb of a french roll, a little grated nutmeg, half a gill of brandy, two table spoonfuls of tansey juice, three ounces of fresh butter, and some slices of citron.
Pour over it a pint and a half of boiling cream or milk, sweeten to the palate.
When it is cold mix it well, add the juice of a lemon and eight eggs beaten.
It may be either boiled or baked.

Original Text

Tansey Pudding.

Blanch and pound very fine a quarter of a pound of jordan almonds; then put them into a stewpan, add a gill of the syrup of roses, the crumb of a french roll, a little grated nutmeg, half a gill of brandy, two table spoonfuls of tansey juice, three ounces of fresh butter, and some slices of citron. Pour over it a pint and a half of boiling cream or milk, sweeten to the palate, and when it is cold mix it well, add the juice of a lemon and eight eggs beaten. It may be either boiled or baked.

Notes

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