Arrow-root 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 (13)

a pint of milk ↝ Milk, NFS [Milk, reduced fat]
eight bitter almonds pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a piece of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a large table-spoonful of arrow-root ↝ Burdock root, raw [Vegetables and Vegetable Products]
cold milk ↝ Milk, NFS [Milk, reduced fat]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sugar ↝ Sugar, NFS [Sugars and honey]
Butter your mould ↝ Butter, stick, unsalted [Dairy and Egg Products]
wine sauce ↝ Wine, rice [Wine]
a paper ↝ Rice paper [Crackers, excludes saltines]
a cloth

Instructions (11)

Boil a pint of milk with eight bitter almonds pounded, a piece of cinnamon, and lemon-peel, for some time.
Mix a large table-spoonful of arrow-root with cold milk.
Mix this afterwards with the boiling milk.
All these must become cold before you put in the eggs.
Beat together three eggs, a little nutmeg and sugar, and the arrow-root.
Strain through a sieve.
Butter your mould.
Boil the pudding half an hour.
The mould must be quite full.
Serve with wine sauce.
Butter a paper to put over it, and then tie over a cloth.

Original Text

Arrow-root Pudding.

Boil a pint of milk with eight bitter almonds pounded, a piece of cinnamon, and lemon-peel, for some time; then take a large table-spoonful of arrow-root, and mix it with cold milk. Mix this afterwards with the boiling milk. All these must become cold before you put in the eggs; then beat together three eggs, a little nutmeg and sugar, and the arrow-root, and strain through a sieve. Butter your mould, and boil the pudding half an hour. The mould must be quite full; serve with wine sauce, butter a paper to put over it, and then tie over a cloth.

Notes

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