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American cookbook, 1886
Page 118
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118 Ginger Pudding 4 oz of Butter. 4 oz of Sugar. 4 oz of Flour. 4 eggs. 6 oz. of Preserved Ginger. 1/2 pint of cream + a little salt. Put the cream, butter, sugar, + salt in a stew pan on the fire + as soon as they begin to simmer take off the pan. Stir in the flour, + then put it on the fire again for 3 or 4 minutes. Put it in a bason + add the 4 eggs by degrees. Some times 5 eggs are put. Cut the ginger into small pieces + add it to it. Pour it into a mould and steam it for an hour and a half. The sauce is made of a little of the syrup of
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118 Ginger Pudding 4 oz of Butter. 4 oz of Sugar. 4 oz of Flour. 4 eggs. 6 oz. of Preserved Ginger. 1/2 pint of cream + a little salt. Put the cream, butter, sugar, + salt in a stew pan on the fire + as soon as they begin to simmer take off the pan. Stir in the flour, + then put it on the fire again for 3 or 4 minutes. Put it in a bason + add the 4 eggs by degrees. Some times 5 eggs are put. Cut the ginger into small pieces + add it to it. Pour it into a mould and steam it for an hour and a half. The sauce is made of a little of the syrup of
Szathmary Culinary Manuscripts and Cookbooks
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