Cowslip 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)

Pudding Base

flowers of a peck of cowslips, cut them small
half a pound of Naples biscuites grated ↝ Biscuit, NFS [Biscuits, muffins, quick breads]
three pints of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Egg Mixture

sixteen eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little rose water ↝ Water, tap [Tap water]

Finishing

fine sugar

Note - Substitution

New milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (11)

Cut the cowslip flowers small and pound them small.
Mix the pounded cowslips with the grated Naples biscuits and three pints of cream.
Boil the mixture a little.
Take the mixture off the fire.
Beat up sixteen eggs with a little cream and a little rose water.
Sweeten the egg mixture to your palate.
Mix the egg mixture well with the cowslip mixture.
Butter the dish.
Pour the mixture into the buttered dish.
Bake it.
When it is enough, throw fine sugar over and serve it up.

Original Text

HAVING got the flowers of a peck of cowslips, cut them small and pound them small, with half a pound of Naples biscuites grated, and three pints of cream. Boil them a little; then take them off the fire, and beat up sixteen eggs, with a little cream and a little rose water. Sweeten to your palate. Mix it all well together, butter the dish, and pour it in. Bake it; and when it is enough, throw fine sugar over and serve it up.
Note, New milk will do in all these puddings, when you have no cream.

Notes

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