Muscatel Pudding

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

one and a half pounds of stoned muscatels
a pint and a half of milk or cream ↝ Milk, NFS [Milk, reduced fat]
two split pods of vanilla ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
the peel of two lemons ↝ Lemon, raw [Citrus fruits]
four and a half ounces of castor sugar ↝ Sugars, granulated [Sweets]
twelve raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (5)

Take one and a half pounds of stoned muscatels and put them in a pint and a half of milk or cream with two split pods of vanilla, the peel of two lemons, and four and a half ounces of castor sugar.
Bring to the boil, stand it in the bain-marie to infuse for about half an hour.
Then strain off and mix the milk on to twelve raw yolks of eggs.
Return it to the stewpan and stir it in the bain-marie till it thickens, then strain it.
Pound the muscatels in the

Original Text

Muscatel Pudding
Pouding aux Raisins Muscats
Take one and a half pounds of stoned muscatels and put them in a pint and a half of milk or cream with two split pods of vanilla, the peel of two lemons, and four and a half ounces of castor sugar; bring to the boil, stand it in the bain-marie to infuse for about half an hour; then strain off and mix the milk on to twelve raw yolks of eggs, return it to the stewpan and stir it in the bain-marie till it thickens, then strain it; pound the muscatels in the

Notes

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