Sweet-meat Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for the dish

a thin puff-paste all over your dish

for the filling

candied orange peel and citron, of each an ounce ↝ Orange peel, raw [Fruits and Fruit Juices]
candied lemon peel and citron, of each an ounce ↝ Lemon peel, raw [Fruits and Fruit Juices]
candied orange peel and citron, of each an ounce
eight yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two whites ↝ Egg, white only, raw [Eggs and omelets]
near half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
half a pound of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Put a thin puff-paste all over your dish.
Slice the candied orange peel, lemon peel, and citron thin, and lay them all over the bottom of your dish.
Beat eight yolks of eggs and two whites, near half a pound of sugar, and half a pound of melted butter well together.
When the oven is ready, put the mixture on your sweetmeats.

Original Text

To make a Sweet-meat Pudding.
Put a thin puff-paste all over your dish, then have candied orange and lemon peel and citron, of each an ounce; slice them thin, and lay them all over the bottom of your dish, then beat eight yolks of eggs, and two whites, near half a pound of sugar, and half a pound of melted butter, beat all well together; when the oven is ready, put it on your sweetmeats. An hour or less will bake it. The oven must not be too hot.

Notes

—