Quaking 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 13 days ago
Not a recipe
No
Ingredients (15)
Pudding
Sauce
Another way
Instructions (10)
  1. Boil a quart of milk with a bit of cinnamon and mace;
  2. mix about a spoonful of butter with a large spoonful of flour, to which put the milk by degrees.
  3. Add ten eggs, but only half the whites, and a nutmeg grated.
  4. Butter your basin and the cloth you tie over it, which must be tied so tight and close as not to admit a drop of water.
  5. Boil it an hour.
  6. Sack and butter for sauce.
Another way
  1. To three quarts of cream put the yolks of twelve eggs and three whites, and two spoonfuls of flour, half a nutmeg grated, and a quarter of a pound of sugar.
  2. Mix them well together.
  3. Put it into a bag, and boil it with a quick fire; but let the water boil before you put it in.
  4. Half an hour will do it.
Original Text
Quaking Pudding. Boil a quart of milk with a bit of cinnamon and mace; mix about a spoonful of butter with a large spoonful of flour, to which put the milk by degrees. Add ten eggs, but only half the whites, and a nutmeg grated. Butter your basin and the cloth you tie over it, which must be tied so tight and close as not to admit a drop of water. Boil it an hour. Sack and butter for sauce. Another way. To three quarts of cream put the yolks of twelve eggs and three whites, and two spoonfuls of flour, half a nutmeg grated, and a quarter of a pound of sugar. Mix them well together. Put it into a bag, and boil it with a quick fire; but let the water boil before you put it in. Half an hour will do it. [322]
Notes
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