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 (10)

one pint of milk ↝ Milk, NFS [Milk, reduced fat]
the yolks of five eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little sugar ↝ Sugar, NFS [Sugars and honey]
a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

Another way

a penny loaf
a handful of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a little clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Boil one pint of milk.
Beat up the yolks of five eggs in a basin with a little sugar, and pour the milk upon them, stirring it all the time.
Prepare your mould by putting into it sifted sugar sufficient to cover it; melt it on the stove, and, when dissolved, take care that the syrup covers the whole mould.
The flavour is improved by grating into the sugar a little lemon-peel.
Pour the pudding into your mould, and place it in a vessel of boiling water; it must boil two hours; it may then be turned out, and eaten hot or cold.

Another way

Grate a penny loaf, and put to it a handful of currants, a little clarified butter, the yolk of an egg, a little nutmeg and salt; mix all together, and make it into little balls.
Boil them half an hour.
Serve with wine sauce.

Original Text

Pudding.

Boil one pint of milk; beat up the yolks of five eggs in a basin with a little sugar, and pour the milk upon them, stirring it all the time. Prepare your mould by putting into it sifted sugar sufficient to cover it; melt it on the stove, and, when dissolved, take care that the syrup covers the whole mould. The flavour is improved by grating into the sugar a little lemon-peel. Pour the pudding into your mould, and place it in a vessel of boiling water; it must boil two hours; it may then be turned out, and eaten hot or cold.

Another way.

Grate a penny loaf, and put to it a handful of currants, a little clarified butter, the yolk of an egg, a little nutmeg and salt; mix all together, and make it into little balls. Boil them half an hour. Serve with wine sauce.

Notes

—