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English cookbook, 1820
Page 242
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they are well heated through - then put them into Potting Pots - press them very well and drain out with a Spoon all the Butter from them let them stand till cold. and then pour clarified Butter over them. - Custard Pudding Take a Pint of Cream and mix it with Six Eggs well beaten, Two Spoonfuls of Flour a little Nutmeg a little Salt and Sugar to your taste - Butter a Cloth and put it in when the Pot boils - boil it just half an hour. Melt Butter for Sauce New College Puddings Grate a Penny Stale Loaf, and put to it a like quantity of Beef Suet finely Shred, some Nutmeg a little Salt and some Currants, then beat some Eggs in some Sack and some Sugar Mix all together and knead it as stiff as for Manehet, and make it in the form and Size of a Turkey Egg, but
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they are well heated through - then put them into Potting Pots - press them very well and drain out with a Spoon all the Butter from them let them stand till cold. and then pour clarified Butter over them. - Custard Pudding Take a Pint of Cream and mix it with Six Eggs well beaten, Two Spoonfuls of Flour a little Nutmeg a little Salt and Sugar to your taste - Butter a Cloth and put it in when the Pot boils - boil it just half an hour. Melt Butter for Sauce New College Puddings Grate a Penny Stale Loaf, and put to it a like quantity of Beef Suet finely Shred, some Nutmeg a little Salt and some Currants, then beat some Eggs in some Sack and some Sugar Mix all together and knead it as stiff as for Manehet, and make it in the form and Size of a Turkey Egg, but
Szathmary Culinary Manuscripts and Cookbooks
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