The Poor Author’s Pudding

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Flavour a quart of new milk by boiling in it for a few minutes half a stick of well-bruised cinnamon, or the thin rind of a small lemon.
  2. Add a few grains of salt, and three ounces of sugar to the milk.
  3. Turn the whole into a deep basin.
  4. When it is quite cold, stir to it three well-beaten eggs.
  5. Strain the mixture into a pie-dish.
  6. Cover the top entirely with slices of bread free from crust, and half an inch thick, cut so as to join neatly, and buttered on both sides.
  7. Bake the pudding in a moderate oven for about half an hour, or in a Dutch oven before the fire.
Original Text
THE POOR AUTHOR’S PUDDING. Flavour a quart of new milk by boiling in it for a few minutes half a stick of well-bruised cinnamon, or the thin rind of a small lemon; add a few grains of salt, and three ounces of sugar, and turn the whole into a deep basin: when it is quite cold, stir to it three well-beaten eggs, and strain the mixture into a pie-dish. Cover the top entirely with slices of bread free from crust, and half an inch thick, cut so as to join neatly, and buttered on both sides: bake the pudding in a moderate oven for about half an hour, or in a Dutch oven before the fire. New milk, 1 quart; cinnamon, or lemon-rind; sugar, 3 oz.; little salt; eggs, 3; buttered bread: baked 1/2 hour.
Notes
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