Buttermilk Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Pudding Base

three quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a quart of buttermilk ↝ Buttermilk [Milk, whole]
near half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a lemon boiled tender ↝ Lemon, raw [Citrus fruits]
the crumbs of a roll grated
a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
six bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
four ounces of warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teacupful of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yelks of five eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
whites of three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a glass of sweet wine ↝ Wine, dessert, sweet [Wine]
one of brandy ↝ Brandy [Liquor and cocktails]

Instructions (6)

Warm three quarts of new milk, and turn it with a quart of buttermilk.
When ready, drain the curd through a sieve.
When dry, pound it in a marble mortar with the sugar, lemon, roll crumbs, nutmeg, bitter almonds, butter, cream, eggs, sweet wine, and brandy.
When well incorporated, bake in small cups or bowls well buttered.
If the bottom be not brown, use a salamander.
Serve as quick as possible, and with pudding sauce.

Original Text

Buttermilk Pudding.

Warm three quarts of new milk, and turn it with a quart of buttermilk: when ready, drain the curd 156through a sieve: when dry, pound it in a marble mortar, with near half a pound of sugar, a lemon boiled tender, the crumbs of a roll grated, a nutmeg grated, six bitter almonds, four ounces of warm butter, a teacupful of good cream, the yelks of five, and whites of three eggs, a glass of sweet wine, and one of brandy.

When well incorporated, bake in small cups or bowls well buttered. If the bottom be not brown, use a salamander: but serve as quick as possible, and with pudding sauce.

Notes

—