A boiled Custard Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 45 min Total: 45 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
sauce
Instructions (11)
  1. Boil a stick or two of cinnamon in a quart of thin cream, with a quarter of a pound of sugar.
  2. When it is cold put in the yolks of six eggs well beat, and mix them together.
  3. Set it over a slow fire, and stir it round one way, till it grows pretty thick, but do not let it boil.
  4. Take it off, and let it stand till it be quite cold.
  5. Butter a cloth very well, and dredge it with flour.
  6. Put in your custard, and tie it up very close.
  7. It will take three quarters of an hour boiling.
  8. When you take it up, put it in a round basin to cool a little, then untie the cloth, and lay the dish on the bowl, and turn it upside down.
  9. Be careful how you take off the cloth, for a very little will break the pudding.
  10. Grate over it a little sugar.
  11. For sauce, thicken white wine with flour and butter and put in the dish.
Original Text
A boiled Custard Pudding. BOIL a stick or two of cinnamon in a quart of thin cream, with a quarter of a pound of sugar; when it is cold put in the yolks of fix eggs well beat, and mix them together; set it over a slow fire, and stir it round one way, till it grows pretty thick, but do not let it boil, take it off, and let it stand till it be quite cold, butter a cloth very well, and dredge it with flour, put in your custard, and tie it up very close; it will take three quarters of an hour boiling; when you take it up, put it in a round basin to cool a little, then untie the cloth, and lay the dish on the bowl, and turn it upside down; be careful how you take off the cloth, for a very little will break the pudding; grate over it a little sugar; for sauce, white wine thickened with flour and butter put in the dish.
Notes
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