Buttermilk Pudding

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 12 days ago
Not a recipe
No
Ingredients (14)
Pudding Base
For Baking
Sauce
Instructions (11)
  1. Boil three quarts of new milk and turn it with a quart of buttermilk.
  2. Drain the whey from the curd through a hair sieve.
  3. When it is well drained, pound the curd in a marble mortar very fine.
  4. Put to the pounded curd half a pound of fine beaten and sifted sugar.
  5. Boil the rind of two lemons very tender and mince it fine.
  6. Add the minced lemon rind, the inside of a roll grated, a large tea-cupful of cream, a few almonds pounded fine, with a noggin of white wine, a little brandy, and a quarter of a pound of melted butter to the curd mixture.
  7. Butter the boats or cups you bake in.
  8. Fill the buttered boats or cups with the pudding mixture.
  9. Bake the puddings.
  10. Turn the puddings out when they are baked.
  11. Serve them with a sauce made of sack, butter, and sugar.
Original Text
Buttermilk Pudding. Take three quarts of new milk; boil and turn it with a quart of buttermilk: drain the whey from the curd through a hair sieve. When it is well drained, pound it in a marble mortar very fine; then put to it half a pound of fine beaten and sifted sugar. Boil the rind of two lemons very tender; mince it fine; add the inside of a roll grated, a large tea-cupful of cream, a few almonds, pounded fine, with a noggin of white wine, a little brandy, and a quarter of a pound of melted butter. The boats or cups you bake in must be all buttered. Turn the puddings out when they are baked, and serve them with a sauce of sack, butter, and sugar.
Notes
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