Custard Pudding. No. 2. Boiled. (Beechwood.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

A pint of cream or good milk. ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 spoonful of flour or arrowroot ↝ Flour, 00 [Cereal Grains and Pasta]
3 eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
sugar to taste ↝ Sugar, NFS [Sugars and honey]
essence of almonds ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]
Butter the basin well ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Set the cream or milk on the fire and stir in the flour or arrowroot until smooth.
When cold, mix in the beaten eggs, salt, sugar to taste, and essence of almonds.
Butter the basin well.
Fill the basin quite full.
Boil for 1/2 hour or less.

Original Text

Custard Pudding. No. 2. Boiled. (Beechwood.)
A pint of cream or good milk. Set it on the fire and stir into
it 1 spoonful of flour or arrowroot till it is smooth. When cold,
mix with it 3 eggs well beaten, a little salt and sugar to
taste. Flavour with essence of almonds. Butter the basin well
that you boil it in and let it be quite full. ½ hour or less
will boil it.

Notes

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