A George 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 (14)
Pudding
Sauce
Instructions (10)
  1. Boil very tender a handful of whole rice in a small quantity of milk, with a large piece of lemonpeel.
  2. Let it drain.
  3. Mix with it a dozen of good sized apples, boiled to pulp, and as dry as possible.
  4. Add a glass of white wine, the yelks of five eggs, and two ounces of orange and citron cut thin.
  5. Make it pretty sweet.
  6. Line a mould or bason with a very good paste.
  7. Beat the five whites of the eggs to a very strong froth, and mix with the other ingredients.
  8. Fill the mould, and bake it of a fine brown colour.
  9. Serve it with the bottom upward, with the following sauce: two glasses of wine, a spoonful of sugar, the yelk of two eggs, and a bit of butter as large as a walnut.
  10. Simmer the sauce without boiling, and pour to and from the saucepan, till of a proper thickness, and put in the dish.
Original Text
A George Pudding. Boil very tender a handful of whole rice in a small quantity of milk, with a large piece of lemonpeel. Let it drain; then mix with it a dozen of good sized apples, boiled to pulp, and as dry as possible. Add a glass of white wine, the yelks of five eggs, and two ounces of orange and citron cut thin; make it pretty sweet. Line a mould or bason with a very good paste: beat the five whites of the eggs to a very strong froth, and mix with the other ingredients: fill the mould, and bake it of a fine brown colour. Serve it with the bottom upward, with the following sauce: two glasses of wine, a spoonful of sugar, the yelk of two eggs, and a bit of butter as large as a walnut: simmer without boiling, and pour to and from the saucepan, till of a proper thickness, and put in the dish.
Notes
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