Puddings for little Dishes

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 60 min Total: 60 min
Yield
4.0 little wooden dishes
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for serving
Instructions (20)
  1. Take a pint of cream and boil it.
  2. Sift a half-penny loaf and pour the hot cream over it.
  3. Cover it close till it is cold.
  4. Beat it fine.
  5. Grate in half a large nutmeg.
  6. Add a quarter of a pound of sugar and the yolks of four eggs.
  7. Add two whites well beat.
  8. Beat it all well together.
  9. With the half of this mixture, fill four little wooden dishes.
  10. Color one yellow with saffron, one red with cochineal, green with the juice of spinach, and blue with syrup of violets.
  11. Mix the rest with an ounce of sweet almonds blanched and beat fine, and fill the dishes.
  12. Your dishes must be small, and tie your covers over very close with pack-thread.
  13. When your pot boils put them in.
  14. An hour will boil them.
  15. When enough, turn them out in a dish, the white one in the middle, and the four coloured ones round.
  16. When they are enough, melt some fresh butter with a glass of sack, and pour over.
  17. Throw sugar all over the dish.
  18. The white pudding dish must be of a larger size than the rest.
  19. Butter your dishes well before you put them in.
  20. Don't fill them too full.
Original Text
Puddings for little Dishes. YOU must take a pint of cream and boil it, and sift a half- penny loaf and pour the cream hot over it, and cover it close till it is cold; then beat it fine, and grate in half a large nutmeg, a quarter of a pound of sugar, the yolks of four eggs, but two whites well beat, beat it all well together. With the half of this, fill four little wooden dishes; colour one yellow with saf- fron, one red with cochineal, green with the juice of spinach, and blue with syrup of violets; the rest mix, an ounce of sweet almonds blanched and beat fine, and fill the dishes. Your dishes must be small, and tie your covers over very close with pack- thread. When your pot boils put them in. An hour will boil them; when enough, turn them out in a dish, the white one in the middle, and the four coloured ones round. When they are enough, melt some fresh butter, with a glass of sack, and pour over, and throw sugar all over the dish. The white pudding- dish must be of a larger size than the rest; and be sure to but- ter your dishes well before you put them in, and don't fill them too full.
Notes
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