Quaking 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 (11)

a pint of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
fix eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half the whites ↝ Egg, white only, raw [Eggs and omelets]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little rose-water, if it be agreeable ↝ Water, tap [Tap water]
the crumb of a halfpenny roll ↝ Pork, roll [Cold cuts and cured meats]
spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a spoonful of the flour of rice

for preparing the cloth

Butter a cloth well, and flour it ↝ Butter, stick, unsalted [Dairy and Egg Products]
Butter a cloth well, and flour it ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (10)

Beat the eggs well and mix with the cream.
Grate a little nutmeg in.
Add a little salt.
Add a little rose-water, if it be agreeable.
Grate in the crumb of a halfpenny roll, or spoonful of flour, first mixed with a little of the cream, or a spoonful of the flour of rice, which you please.
Butter a cloth well, and flour it.
Put in your mixture.
Tie it not too close.
Boil it half an hour full.
Be sure the water boils before you put it in.

Original Text

To make a Quaking Pudding.
Take a pint of good cream, fix eggs, and half the whites, beat them well and mix with the cream; grate a little nutmeg in, add a little salt, and a little rose-water, if it be agreeable; grate in the crumb of a halfpenny roll, or spoonful of flour, first mixed with a little of the cream, or a spoonful of the flour of rice, which you please. Butter a cloth well, and flour it; then put in your mixture, tie it not too close, and boil it half an hour full. Be sure the water boils before you put it in.

Notes

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