Pippin 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 (11)

Pudding base

six pippins ↝ Apple, raw [Apples]
vineleaves
two spoonfuls of orange flower water
three eggs beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of scalded cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
sugar ↝ Sugar, NFS [Sugars and honey]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

For the dish

a thin puff paste
very thin lemonpeel
orange ↝ Orange, raw [Citrus fruits]
citron

Instructions (7)

Coddle six pippins in vineleaves covered with water, but very gently, that the inside be done without breaking the skins.
When soft, take off the skins, and with a teaspoon take the pulp from the core.
Press it through a colander.
Add to it two spoonfuls of orange flower water, three eggs beaten, a pint of scalded cream, sugar and nutmeg to taste.
Lay a thin puff paste at the bottom and sides of the dish.
Shred some very thin lemonpeel as fine as possible, and put into the dish.
As likewise put in some orange and citron in small slices.

Original Text

Pippin Pudding.

Coddle six pippins in vineleaves covered with water, but very gently, that the inside be done without breaking the skins. When soft, take off the skins, and with a teaspoon take the pulp from the core. Press it through a colander; add to it two spoonfuls of orange flower water, three eggs beaten, a pint of scalded cream, sugar and nutmeg to taste. Lay a thin puff paste at the bottom and sides of the dish: shred some very thin lemonpeel as fine as possible, and put into the dish; as likewise some orange and citron in small slices.

Notes

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