Rusk Pudding. No. 1.

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 (5)

dried fruit ↝ Dried, fruit, NFS [Dried fruits]
1 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
1/3 pt. of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
10 yolks ↝ Egg, yolk only, raw [Eggs and omelets]
1 white of egg ↝ Egg, white only, raw [Eggs and omelets]

Instructions (3)

Line a mould throughout with dried fruit.
Make a rich custard by boiling 1 pt. of milk and 1/3 pt. of cream, sweetened to taste, and flavoured if you like.
Take 10 yolks and 1 white of egg and beat them well, and when the milk &c., is cool, add it to the eggs, beating well with a whisk; let it get cold.

Original Text

Rusk Pudding. No. 1.
Line a mould throughout with dried fruit.
Make a rich custard by boiling 1 pt. of milk and ⅓ pt. of
cream, sweetened to taste, and flavoured if you like.
Take 10 yolks and 1 white of egg and beat them well, and
when the milk &c., is cool, add it to the eggs, beating well with
a whisk; let it get cold.

Notes

—