Cream Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (6)
  1. Boil a quart of cream with a blade of mace, and half a nutmeg grated, and then let it stand to cool.
  2. Beat up eight eggs, and three whites, and strain them well.
  3. Mix a spoonful of flour with them, a quarter of a pound of almonds blanched and beat very fine, with a spoonful of orange-flower or rose-water.
  4. Then by degrees, mix in the cream, and stir all well together.
  5. Take a thick cloth, wet and flour it well, pour in your mixture, tie it close, and boil it half an hour.
  6. Let the water boil fast all the time, and, when done, turn it in your dish, pour melted butter over it, with a little wine or sack, and strew on the top fine sugar grated.
Original Text
Cream Pudding. BOIL a quart of cream with a blade of mace, and half a nutmeg grated, and then let it stand to cool. Beat up eight eggs, and three whites, and strain them well. Mix a spoonful of flour with them, a quarter of a pound of almonds blanched and beat very fine, with a spoonful of orange-flower or rose-water. Then by de-grees, mix in the cream, and stir all well together. Take a thick cloth, wet and flour it well, pour in your mixture, tie it close, and boil it half an hour. Let the water boil fast all the time, and, when done, turn it in your dish, pour melted butter over it, with a little wine or sack, and strew on the top fine sugar grated.
Notes
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