Custard 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
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

a pint of good milk ↝ Milk, NFS [Milk, reduced fat]
a large spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the yelks of five eggs ↝ Egg, whole, raw [Eggs and omelets]
some orange flower water
a little pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
Butter a bason ↝ Butter, stick, unsalted [Dairy and Egg Products]
a floured cloth ↝ Flour, 00 [Cereal Grains and Pasta]
currant jelly ↝ Currants, dried [Dried fruits]
sweet sauce ↝ Sweet and sour sauce [Mustard and other condiments]

Instructions (6)

Mix by degrees a pint of good milk with a large spoonful of flour, the yelks of five eggs, some orange flower water, and a little pounded cinnamon.
Butter a bason that will exactly hold it.
Pour the batter in, and tie a floured cloth over it.
Put it in boiling water, and turn it about a few minutes to prevent the egg going to one side.
Half an hour will boil it.
Put currant jelly on it, and serve with sweet sauce.

Original Text

Custard Pudding.

Mix by degrees a pint of good milk with a large spoonful of flour, the yelks of five eggs, some orange flower water, and a little pounded cinnamon. Butter a bason that will exactly hold it: pour the batter in, and tie a floured cloth over it. Put it in boiling water, and turn it about a few minutes to prevent the egg going to one side. Half an hour will boil it.

Put currant jelly on it, and serve with sweet sauce.

Notes

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