Baked Cream with Sauce

Ingredients

• 1 pint of Cream
• a blade or two of mace
• the thinly-pared rind of one lemon
• caster sugar to taste
• the well-beaten yolks of six or seven eggs
• some currant jelly

Method

1. 1

   Boil cream with mace and lemon peel, then pound the lemon peel and strain it back into the cream.

2. 2

   Stir in beaten egg yolks.

3. 3

   Pour into a mould and boil in water for thirty minutes.

4. 4

   Turn out when cooked, dissolve currant jelly, pour over the pudding, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 550. The excerpt below is the record exactly as published.

1 pint of Cream in a saucepan with a blade or two of mace, the thinly-pared rind of one lemon, and caster sugar to taste. Boil the whole, take out the lemon-peel, put it in a mortar, pound it, then pass it through a fine hair sieve into a basin. Pour the Cream over the lemon-peel, and leave it till nearly cold, then stir in gradually the well-beaten yolks of six or seven eggs. When the ingredients are well incorporated, turn the mixture into a mould — one with a lid to it, if possible — put it into a sauce- pan of boiling water, and boil it over a slow fire for thirty minutes. When cooked, turn the pudding out of the mould on to a dish, and leave till cold. Dissolve some currant jelly

Cook this with the app: pantry check, scaling, and the assistant.