Spinach Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Pick and wash clean the spinach.
  2. Put the spinach into a saucepan with a little salt, cover it close, and when it is boiled just tender, throw it into a sieve to drain.
  3. Chop the spinach.
  4. Beat up the eggs.
  5. Mix the spinach with the beaten eggs, cream, grated stale roll, nutmeg, and melted butter.
  6. Stir all well together.
  7. Put the mixture into the saucepan in which you boiled the spinach.
  8. Keep stirring it all the time till it begins to thicken.
  9. Wet and flour your cloth well, tie it up, and boil it for an hour.
  10. When done, turn it out into your dish.
  11. Pour melted butter over it.
  12. Add the juice of a Seville orange.
  13. Strew a little grated sugar on it.
Original Text
Spinach Pudding. PICK and wash clean a quarter of a peck of spinach, put it into a saucepan with a little salt, cover it close, and when it is boiled just tender, throw it into a sieve to drain. Then chop it with a knife, beat up six eggs, and mix with it half a pint of cream, and a stale roll grated fine, a little nutmeg, and a quarter of a pound of melted butter. Stir all well together, put it into the saucepan in which you boiled the spinach, and keep stirring it all the time till it begins to thicken. Then wet and flour your cloth well, tie it up, and boil it an hour. When done, turn it in your dish, pour melted butter over it, with the juice of a Seville orange, and strew on it a little grated sugar.
Notes
—