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English cookbook, 1799
Page 21
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To Make a Brown Bread Pudding Take stale brown bread crumbs, that have [illegible] in, according to the size you would have your pudding, pour over them as much boiling cream as will moisten them. To a pound of bread crumbs add three quarters of a pound of beef suet or marrow chopped fine, the rinds of a small Lemon shred and the juice, five or six cloves beat very fine, half a nutmeg grated, a quarter of a pound of Loaf sugar two spoonsful of rose water, the same of Brandy, one spoonful of the best flour, eight eggs, leaving out the whites of three. Mix these well together. Butter your tin mould well and tie it up very close. Two hours will boil it if keept boling all the time. Turn it out upon your dish and garnish with candied orange serve it up with wine sauce. To make Gooseberry Pudding - Take a quart of Green gooseberries, pick and coddle them, when cold rub them through a hair sieve. Put to them the crumb of an old french roll, with three quarters of a pound of clarified butter, a little rose water, nine eggs but leave out four whites, beat these well together, put puff paste round your dish, and sugar to your taste. An hour will bake it. This makes cheese cakes
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To Make a Brown Bread Pudding Take stale brown bread crumbs, that have [illegible] in, according to the size you would have your pudding, pour over them as much boiling cream as will moisten them. To a pound of bread crumbs add three quarters of a pound of beef suet or marrow chopped fine, the rinds of a small Lemon shred and the juice, five or six cloves beat very fine, half a nutmeg grated, a quarter of a pound of Loaf sugar two spoonsful of rose water, the same of Brandy, one spoonful of the best flour, eight eggs, leaving out the whites of three. Mix these well together. Butter your tin mould well and tie it up very close. Two hours will boil it if keept boling all the time. Turn it out upon your dish and garnish with candied orange serve it up with wine sauce. To make Gooseberry Pudding - Take a quart of Green gooseberries, pick and coddle them, when cold rub them through a hair sieve. Put to them the crumb of an old french roll, with three quarters of a pound of clarified butter, a little rose water, nine eggs but leave out four whites, beat these well together, put puff paste round your dish, and sugar to your taste. An hour will bake it. This makes cheese cakes
Szathmary Culinary Manuscripts and Cookbooks
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