Custard Pudding. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolks of seven eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the whites of four ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a well buttered basin, which will hold a pint and a half
wine sauce ↝ Wine, rice [Wine]

Instructions (4)

Set on the fire a pint of milk, sweetened to your taste, with a little cinnamon, a few cloves, and grated lemon-peel.
Boil it up, and pour it the moment it is taken off the fire upon the yolks of seven eggs and the whites of four, stirring it well, and pouring it in by degrees.
Boil it in a well buttered basin, which will hold a pint and a half.
Pour wine sauce over it.

Original Text

Custard Pudding. No. 2.

Set on the fire a pint of milk, sweetened to your taste, with a little cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it the moment it is taken off the fire upon the yolks of seven eggs and the whites of four, stirring it well, and pouring it in by degrees. Boil it in a well buttered basin, which will hold a pint and a half. Pour wine sauce over it.

Notes

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