Naples Biscuit Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Pudding base
For boiling
Sauce
Instructions (14)
  1. Grate four Naples biscuits.
  2. Add as much boiling hot cream as will wet them.
  3. Beat the yolks of four eggs.
  4. Have ready a few chopped tansey leaves and enough spinage to make the mixture a pretty green.
  5. Mix all together when the cream is cold with a little sugar.
  6. Set the mixture over a slow fire until it grows thick.
  7. Take it off the fire.
  8. When cold, put it in a cloth that has been well buttered and floured.
  9. Tie the cloth up close.
  10. Boil for three quarters of an hour.
  11. Take it up and place it in a bason.
  12. Let it stand for one quarter of an hour.
  13. Turn it carefully out.
  14. Serve with white wine sauce around it.
Original Text
GRATE four Naples biscuits, put as much cream boiling hot as will wet them, beat the yolks of four eggs, have ready a few chopped tansey leaves, with as much spinage as will make it a pretty green, be careful you do not put too much tansey in, it will make it bitter, mix all together when the cream is cold with a little sugar, and set it over a slow fire till it grows thick, then take it off, and when cold put it in a cloth, well buttered and floured, tie it up close, and let it boil three quarters of an hour, take it up in a bason, and let it stand one quarter, then turn it carefully out, and put white wine sauce round it.
Notes
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