Cuslard Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Put a piece of cinnamon into a pint of thick cream, boil it, and add a quarter of a pound of sugar.
  2. When cold, put in the yolks of five eggs well beaten.
  3. Stir this over the fire till it is pretty thick, but be careful it does not boil.
  4. When quite cold, butter a cloth well, dust it with flour, tie the custard in it very close, and boil it three quarters of an hour.
  5. When you take it up, put it into a bason to cool a little; untie the cloth, lay the dish on the bason, and turn it carefully out.
  6. Grate over it a little sugar, and serve it up with melted butter and a little wine in a boat.
Original Text
Cuslard Pudding. PUT a piece of cinnamon into a pint of thick cream, boil it, and add a quarter of a pound of sugar. When cold, put in the yolks of five eggs well beaten: stir this over the fire till it is pretty thick, but be careful it does not boil. When quite cold, butter a cloth well, dust it with flour, tie the custard in it very close, and boil it three quarters of an hour. When you take it up, put it into a bason to cool a little; untie the cloth, lay the dish on the bason, and turn it carefully out. Grate over it a little sugar, and serve it up with melted butter and a little wine in a boat.
Notes
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