Quaking Pudding a second Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a pint of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of ten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
six whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two heaped spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a spoonful or two of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (8)

Beat the cream, egg yolks, and egg whites very well.
Run the mixture through a fine sieve.
In a separate bowl, beat two heaped spoonfuls of flour with one or two spoonfuls of cream until smooth.
Mix the flour and cream mixture with the sieved egg and cream mixture.
Tie the pudding mixture close up in a dish or bason that has been well rubbed with butter and dredged with flour.
Ensure the water is boiling when you put the pudding in.
Boil the pudding for one hour.
Serve with wine sauce in a boat.

Original Text

To make a Quaking Pudding a second Way.
TAKE a pint of good cream, the yolks of ten eggs and six whites, beat them very well, and run them through a fine sieve; then take two heaped spoonfuls of flour, and a spoonful or two of cream, beat it with the flour till it is smooth, and mix all together, and tie it close up in a dish or bason well rubbed with butter, and dredged with flour; the water must boil when you put in the pudding. One hour will boil it; serve it up with wine sauce in a boat.

Notes

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