Beechwood Pudding

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 11 days ago
Not a recipe: No

Ingredients (8)

6 butter almonds ↝ Almond butter [Nuts and seeds]
milk ↝ Milk, NFS [Milk, reduced fat]
sugar ↝ Sugar, NFS [Sugars and honey]
flour (about 3 tablespoonfuls to a pint and a half) ↝ Flour, 00 [Cereal Grains and Pasta]
the yolks of 3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the whites of 3 eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]

For serving

Wine Sauce (see Sweet Sauces) ↝ Wine, rice [Wine]

Instructions (6)

Boil 6 butter almonds in milk and sugar.
Thicken with flour (about 3 tablespoonfuls to a pint and a half).
When cool add the yolks of 3 and the whites of 3 eggs well beaten.
A little cinnamon may also be boiled in the milk.
Put into a mould or basin and boil.
Serve with Wine Sauce.

Original Text

Beechwood Pudding.
Boil 6 butter almonds in milk and sugar, then thicken with
flour (about 3 tablespoonfuls to a pint and a half). When cool
add the yolks of 3 and the whites of 3 eggs well beaten, a little
cinnamon may also be boiled in the milk. Put into a mould
or basin and boil. Serve with Wine Sauce (see Sweet Sauces).

Notes

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