Cream Pudding

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Take a quart of cream, boil it with a blade of mace, and half a nutmeg grated.
  2. Let it cool.
  3. Beat up eight eggs, and three whites, drain them well.
  4. Mix a spoonful of flour with them.
  5. Mix a quarter of a pound of almonds blanched and beat very fine, with a spoonful of orange-flower or rose-water, with the eggs.
  6. By degrees mix.
Original Text
To make a Cream Pudding. Take a quart of cream, boil it with a blade of mace, and half a nutmeg grated, let it cool, beat up eight eggs, and three whites, drain them well, mix a spoonful of flour with them, a quarter of a pound of almonds blanched and beat very fine, with a spoonful of orange-flower or rose-water, mix with the eggs, then by degrees mix
Notes
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