The Elegant Economist’s Pudding

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 60 min Total: 60 min
Yield: 1.5 pint
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Pudding base

slices of cold plum or raisin pudding ↝ Plums, raw [Fruits and Fruit Juices]

Custard filling

3/4 pint new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
sugar in lumps, 2-1/2 oz. ↝ Sugar, NFS [Sugars and honey]
thin rind of 1/2 lemon ↝ Lemon, raw [Citrus fruits]
4 large well-beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For preparing the mould

Butter thickly a plain mould or basin ↝ Butter, stick, unsalted [Dairy and Egg Products]

For covering during boiling

a buttered paper ↝ Rice paper [Crackers, excludes saltines]
a floured cloth

Instructions (7)

Butter thickly a plain mould or basin, and line it entirely with slices of cold plum or raisin pudding, cut so as to join closely and neatly together.
Boil new milk gently for 5 minutes with a grain of salt and 5 bruised bitter almonds.
Strain the boiled milk and mix it directly with sugar, lemon rind, and 4 large well-beaten eggs.
Pour the mixture into the prepared mould while just warm.
Lay a buttered paper, and then a floured cloth over the mould, tie them securely.
Boil the pudding gently for 1 hour.
Let it stand for ten minutes after it is taken up before it is turned out of the mould.

Original Text

THE ELEGANT ECONOMIST’S PUDDING.

Butter thickly a plain mould or basin, and line it entirely with slices of cold plum or raisin pudding, cut so as to join closely and neatly together; fill it quite with a good custard; lay, first a buttered paper, and then a floured cloth over it, tie them securely, and boil the pudding gently for an hour; let it stand for ten minutes after it is taken up before it is turned out of the mould. This is a more 416tasteful mode of serving the remains of a plum-pudding than the usual one of broiling them in slices, or converting them into fritters. The German sauce, well milled or frothed, is generally much relished with sweet boiled puddings, and adds greatly to their good appearance; but common wine or punch sauce, may be sent to table with the above quite as appropriately.

Mould or basin holding 1-1/2 pint, lined with thin slices of plum-pudding; 3/4 pint new milk boiled gently 5 minutes with grain of salt, 5 bitter almonds, bruised; sugar in lumps, 2-1/2 oz.; thin rind of 1/2 lemon, strained and mixed directly with 4 large well-beaten eggs; poured into mould while just warm; boiled gently 1 hour.

Notes

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