The Good Daughter’s Mincemeat 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 (6)

base

thin slices of French roll very slightly spread with butter ↝ Rolls, french [Baked Products]
a thick layer of mincemeat

custard

three well-whisked eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three-quarters of a pint of new milk or thin cream ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
the slightest pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Lay into a rather deep tart-dish some thin slices of French roll very slightly spread with butter and covered with a thick layer of mincemeat.
Place a second tier lightly on these, covered in the same way with the mincemeat.
Gently pour in a custard made with three well-whisked eggs, three-quarters of a pint of new milk or thin cream, the slightest pinch of salt, and two ounces of sugar.
Let the pudding stand to soak for an hour.
Bake it gently until it is quite firm in the centre.

Original Text

THE GOOD DAUGHTER’S MINCEMEAT PUDDING.

(Author’s Receipt.)

Lay into a rather deep tart-dish some thin slices of French roll very slightly spread with butter and covered with a thick layer of mincemeat; place a second tier lightly on these, covered in the same way with the mincemeat; then pour gently in a custard made with three well-whisked eggs, three-quarters of a pint of new milk or thin cream, the slightest pinch of salt, and two ounces of sugar. Let the pudding stand to soak for an hour, then bake it gently until it is quite firm in the centre: this will be in from three-quarters of an hour to a full hour.

Notes

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