Observations on making Puddings

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 (0)
No ingredients extracted.
Instructions (7)
  1. The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed, and kept in a dry place.
  2. The cloth should be dipped in boiling water, squeezed dry, and floured, when to be used.
  3. If bread pudding, it should be tied loose; if batter pudding, tight over.
  4. The water should boil quick when the pudding is put in; and it should be moved about for a minute, lest the ingredients should not mix.
  5. Batter pudding should be strained through a coarse sieve, when all is mixed. In other puddings, the eggs should be separated.
  6. The pans and basins must be always buttered.
  7. A pan of cold water should be ready, and the pudding dipped in as soon as it comes out of the pot, and then it will not adhere to the cloth.
Original Text
Observations on making Puddings. The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed, and kept in a dry place. It should be dipped in boiling water, squeezed dry, and floured, when to be used. If bread, it should be tied loose; if batter, tight over. The water should boil quick when the pudding is put in; and it should be moved about for a minute, lest the ingredients should not mix. Batter pudding should be strained through a coarse sieve, when all is mixed. In others the eggs separately. The pans and basons must be always buttered. A pan of cold water should be ready, and the pudding dipt in as soon as it comes out of the pot, and then it will not adhere to the cloth.
Notes
—