Batley Pudding

Ingredients

• three ounces of finely-powdered sugar
• the yolks of three eggs
• the white of one
• fifteen almonds
• two ounces of ground rice
• half a pint of cream
• two ounces of clarified butter

Method

1. 1

   Mix three ounces of finely-powdered sugar with the yolks of three eggs and the white of one, well beaten.

2. 2

   Blanch and pound fifteen almonds, and add them to the eggs with a tablespoonful of brandy.

3. 3

   Boil two ounces of ground rice with half a pint of cream; let it stand to cool, then stir in two ounces of clarified butter, and mix all together.

4. 4

   Bake in a moderate oven for thirty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 198. The excerpt below is the record exactly as published.

Batley Pudding. — JMix three ounces of iinely-powdered sugar with the yolks of three oggs and the white of one, well beaten. Blanch and pound fifteen aknonds, and add them to the •eggs with a table-spoonful of brandy. Boil two ounces of groirnd rice with half a pint of cream; let it stand to cool, then stir in two ounces of ■clarified butte

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