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Emily Netuzed recipe book, August 1874
Page 14
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Arrowroot Pudding Mix 2 tablespoonsfuls of Arrowroot with a little cold milk; mix it quickly with a Pint of boiling milk, stir it till nearly cold, add 4 Eggs well beat & a little Nutmeg, Ratafia, or Brandy & Sugar. Pour it into a buttered Basin, til it very close down & boil it an hour - Any Sauce used with Bread Pudding - A buttered paper should be put over the top to keep the water out which must be boiling all the time - Short Paste Take as much flour as will make a tart paste - rub 2 oz fresh Butter well into the flour, a little pounded Sugar - Mix with a little water rather stiff - roll it out thin, & put it on the Dish, sprinkle it well with water & dredge plenty of pounded Sugar on it - when done it looks as if it were iced.
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Arrowroot Pudding Mix 2 tablespoonsfuls of Arrowroot with a little cold milk; mix it quickly with a Pint of boiling milk, stir it till nearly cold, add 4 Eggs well beat & a little Nutmeg, Ratafia, or Brandy & Sugar. Pour it into a buttered Basin, til it very close down & boil it an hour - Any Sauce used with Bread Pudding - A buttered paper should be put over the top to keep the water out which must be boiling all the time - Short Paste Take as much flour as will make a tart paste - rub 2 oz fresh Butter well into the flour, a little pounded Sugar - Mix with a little water rather stiff - roll it out thin, & put it on the Dish, sprinkle it well with water & dredge plenty of pounded Sugar on it - when done it looks as if it were iced.
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