Manchester Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (5)
  1. Flavour the milk with lemon-peel, by infusing it in the milk for 1/2 hour; then strain it on to the bread crumbs, and boil it for 2 or 3 minutes.
  2. Add the eggs (leaving out the whites of 2), the butter, sugar, and brandy; stir all these ingredients well together.
  3. Cover a pie-dish with puff-paste, and at the bottom put a thick layer of any kind of jam.
  4. Pour the above mixture, cold, on the jam, and bake the pudding for an hour.
  5. Serve cold, with a little sifted sugar sprinkled over.
Original Text
MANCHESTER PUDDING (to eat Cold). 1300. INGREDIENTS.—3 oz. of grated bread, 1/2 pint of milk, a strip of lemon-peel, 4 eggs, 2 oz. of butter, sugar to taste, puff-paste, jam, 3 tablespoonfuls of brandy. Mode.—Flavour the milk with lemon-peel, by infusing it in the milk for 1/2 hour; then strain it on to the bread crumbs, and boil it for 2 or 3 minutes; add the eggs, leaving out the whites of 2, the butter, sugar, and brandy; stir all these ingredients well together; cover a pie-dish with puff-paste, and at the bottom put a thick layer of any kind of jam; pour the above mixture, cold, on the jam, and bake the pudding for an hour. Serve cold, with a little sifted sugar sprinkled over. Time.—1 hour. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable at any time.
Notes
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