Ratatia Pudding. No. 1. Baked.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Boil a quart of milk and 2 ozs. of ratatia biscuits and 2 ozs. of Savoy biscuits, then put in 1 lb. of butter.
  2. Set the mixture on one side to cool.
  3. Blanch and beat 1 oz. of sweet almonds.
  4. Mix the beaten almonds with the yolks of 2 eggs and 1 tablespoonful of white wine.
  5. Add nutmeg and sugar to the almond mixture.
  6. Mix all ingredients together.
  7. Put an edge of paste round the buttered rim of a dish.
  8. Pour the mixture into the prepared dish.
  9. Bake for 1/2 hour.
  10. Serve in the pie-dish.
Original Text
Ratatia Pudding. No. 1. Baked. (Beechwood.) Boil a quart of milk and 2 ozs. of ratatia biscuits and 2 ozs. of Savoy biscuits, put in 1 lb. of butter, then set it on one side to cool. Blanch and beat 1 oz. of sweet almonds, Mix them with the yolks of 2 eggs and 1 tablespoonful of white wine, add also nutineg and sugar. Mix all together, put an edge of paste round the buttered rim of a dish, pour in the mixture and bake ½ hour. Serve in the pie-dish. No sauce.
Notes
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