CARAMEL PUDDING

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

five eggs, yolks and whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half-an-ounce of sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
half-an-ounce of orange peel minced fine ↝ Orange peel, raw [Fruits and Fruit Juices]
one and a-half ounces of soft sugar ↝ Sugar, NFS [Sugars and honey]
a large breakfast-cupful of milk ↝ Milk, NFS [Milk, reduced fat]
dried cherries ↝ Cherries, dried [Dried fruits]

sauce

one ounce of sugar ↝ Sugar, NFS [Sugars and honey]
two glasses of water ↝ Water, tap [Tap water]

Instructions (7)

Break five eggs, yolks and whites; switch them together.
Add half-an-ounce of sweet almonds, half-an-ounce of orange peel minced fine, one and a-half ounces of soft sugar, a large breakfast-cupful of milk.
Stir the eggs, almonds, sugar, and lemon-peel into milk.
Grease a pint basin, and set it with dried cherries; steam for one hour slowly.

Sauce

Place one ounce of sugar in a pan, brown it to the colour of treacle, and pour over two glasses of water.
Boil for ten minutes.
Serve round pudding.

Original Text

CARAMEL PUDDING.

Break five eggs, yolks and whites; switch them together; add half-an-ounce of sweet almonds, half-an-ounce of orange peel minced fine, one and a-half ounces of soft sugar, a large breakfast-cupful of milk. Stir the eggs, almonds, sugar, and lemon-peel into milk. Grease a pint basin, and set it with dried cherries; steam for one hour slowly. Make a sauce in the following way:—Place one ounce of sugar in a pan, brown it to the colour of treacle, and pour over two glasses of water; boil for ten minutes. Serve round pudding.

Notes

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