DUTCH CUSTARD, OR BAKED RASPBERRY PUDDING

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for the pudding
for the base
Instructions (7)
  1. Lay into a tart-dish a border of puff-paste.
  2. Add a pint and a half of freshly-gathered raspberries, well mixed with three ounces of sugar.
  3. Whisk thoroughly six large eggs with three ounces more of sugar.
  4. Pour the egg mixture over the fruit.
  5. Bake the pudding from twenty-five to thirty minutes in a moderate oven.
Egg preparation note
  1. Break the eggs one at a time into a cup.
  2. With the point of a small three-pronged fork take off the specks or germs, before they are beaten, as we have directed in page 424.
Original Text
DUTCH CUSTARD, OR BAKED RASPBERRY PUDDING. Lay into a tart-dish a border of puff-paste, and a pint and a half of freshly-gathered raspberries, well mixed with three ounces of sugar. Whisk thoroughly six large eggs with three ounces more of sugar, and pour it over the fruit: bake the pudding from twenty-five to thirty minutes in a moderate oven. Break the eggs one at a time into a cup, and with the point of a small three-pronged fork take off the specks or germs, before they are beaten, as we have directed in page 424. Raspberries, 1-1/2 pint; sugar, 6 oz.; eggs, 6: 25 to 30 minutes.
Notes
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