Devonshire Pudding. (Mrs. Deacon's. 1880.)

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)

custard

11 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 pt. milk ↝ Milk, NFS [Milk, reduced fat]

pudding base

1/2 lb. fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks only ↝ Egg, yolk only, raw [Eggs and omelets]

flavouring

essence of Jargonelle pears, or other essence ↝ Pears, raw [Fruits and Fruit Juices]

topping

the whites of the eggs, meringued ↝ Egg, white only, raw [Eggs and omelets]
“hundreds and thousands” ↝ Thousand Island dressing [Salad dressings and vegetable oils]

Instructions (5)

First warm 1/2 lb. fresh butter, and beat the yolks only into it,
flavour with essence of Jargonelle pears, or other essence ;
sweeten and steam.
Let it grow cold before you turn it out.
Add the whites of the eggs, meringued, at the top, and strew “hundreds and thousands” over all.

Original Text

Devonshire Pudding. (Mrs. Deacon's. 1880.)
You will need 11 eggs to make a rich custard with 1 pt. milk.
First warm ½ lb. fresh butter, and beat the yolks only into it,
flavour with essence of Jargonelle pears, or other essence ; sweeten
and steam.
Let it grow cold before you turn it out.
Add the whites of the eggs, meringued, at the top, and strew
“hundreds and thousands” over all.

Notes

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