Transcribe
Translate
English cookbook, ca. 1850-1870
Page 48
More information
digital collection
archival collection guide
transcription tips
48 Prince Albert Pudding Beat to a cream 1/2 lb of fresh butter, and mix with it by degrees an equal weight of pounded loaf Sugar, dried and sifted. Add to these, after they have been well beaten together, first the yolks, and then the whites of 5 fresh eggs which have been thoroughly whisked apart - Now strew lightly 1/2 lb of the finest flour dried, and last of all 1/2 lb of jar raisins, weighed after they are stoned - Put these ingredients after they are perfectly mixed into a well buttered mould or floured cloth and boil the pudding for 3 hours - Serve it with punch Sauce - We recommend a little pounded mace or the grated rind of a lemon to vary the flavour of this excellent pudding, and that when a mould is used, slices of candied peel should be laid rather thickly over if after it is buttered.
Saving...
prev
next
48 Prince Albert Pudding Beat to a cream 1/2 lb of fresh butter, and mix with it by degrees an equal weight of pounded loaf Sugar, dried and sifted. Add to these, after they have been well beaten together, first the yolks, and then the whites of 5 fresh eggs which have been thoroughly whisked apart - Now strew lightly 1/2 lb of the finest flour dried, and last of all 1/2 lb of jar raisins, weighed after they are stoned - Put these ingredients after they are perfectly mixed into a well buttered mould or floured cloth and boil the pudding for 3 hours - Serve it with punch Sauce - We recommend a little pounded mace or the grated rind of a lemon to vary the flavour of this excellent pudding, and that when a mould is used, slices of candied peel should be laid rather thickly over if after it is buttered.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
