Indian Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
fome French roll, as much as you think will make it thick enough ↝ Rolls, french [Baked Products]
ten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
butter the bottom of your dish ↝ Butter, stick, unsalted [Dairy and Egg Products]
twelve pippins ↝ Apple, raw [Apples]
orange-peel ↝ Orange peel, raw [Fruits and Fruit Juices]
sugar ↝ Sugar, NFS [Sugars and honey]
half a pint of red wine ↝ Wine, red [Wine]
a puff-paste

Instructions (9)

Butter the bottom of your dish.
Slice twelve pippins into it.
Throw some orange-peel and sugar over the pippins.
Add half a pint of red wine.
Stir some French roll into a pint of cream, as much as you think will make it thick enough.
Beat ten eggs fine.
Pour your cream, bread and eggs mixture over the fruit and wine.
First lay a puff-paste at the bottom of the dish and round the edges.
Bake it half an hour.

Original Text

To make an Indian Pudding.
TAKE a pint of cream, and ftir in fome French roll, as much
as you think will make it thick enough; beat ten eggs fine, grate
a nutmeg, butter the bottom of your dish, slice twelve pippins
into it, throw some orange-peel and sugar over, and half a pint
of red wine; then pour your cream, bread and eggs over it, first
lay a puff-paste at the bottom of the dish and round the edges,
and bake it half an hour.

Notes

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