Folkestone Pudding-Pies

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
12.0 patty-pans
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Infuse 2 laurel or bay leaves, or the rind of 1/2 lemon, in the milk.
  2. When the milk is well flavoured, strain it and add the rice.
  3. Boil these for 1/4 hour, stirring all the time.
  4. Take them off the fire, stir in the butter, sugar, and eggs.
  5. Ensure the eggs are well beaten before they are added to the other ingredients.
  6. When the mixture is nearly cold, line some patty-pans with puff-paste.
  7. Fill the pans with the custard.
  8. Strew over each a few currants.
  9. Bake from 20 to 25 minutes in a moderate oven.
Original Text
FOLKESTONE PUDDING-PIES. 1277. INGREDIENTS.—1 pint of milk, 3 oz. of ground rice, 3 oz. of butter, 1/4 lb. of sugar, flavouring of lemon-peel or bay-leaf, 6 eggs, puff-paste, currants. Mode.—Infuse 2 laurel or bay leaves, or the rind of 1/2 lemon, in the milk, and when it is well flavoured, strain it, and add the rice; boil these for 1/4 hour, stirring all the time; then take them off the fire, stir in the butter, sugar, and eggs, and let these latter be well beaten before they are added to the other ingredients; when nearly cold, line some patty-pans with puff-paste, fill with the custard, strew over each a few currants, and bake from 20 to 25 minutes in a moderate oven. Time.—20 to 25 minutes. Average cost, 1s. 1d. Sufficient to fill a dozen patty-pans. Seasonable at any time.
Notes
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