Bird’s Nest Puddings

Ingredients

• 6 apples
• 6 eggs
• 1 quart of milk
• bay leaves
• saltspoonful of vanilla
• 1 lemon
• 6 cloves
• 1 wineglass of brandy
• 2 ozs. of chopped almonds

Method

1. 1

   Take six large apples, dig out the cores, make a custard (six eggs to a quart of milk, two bay leaves, and a few drops of vanilla); place a little finely cut lemon peel inside each apple, and one clove.

2. 2

   Lay the fruit in a dish, pour the custard over, and bake for half an hour.

3. 3

   A wineglassful of brandy may be added to the custard if liked; also some blanched chopped almonds, just before serving, can be scattered about over the dish.

4. 4

   To be served cold.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 26. The excerpt below is the record exactly as published.

1 lemon. Mash a quarter pound of potatoes, while hot rub I I quarter poimd of butter, then add quarter pound f f sugar, then two eggs well beaten, and last of all • lie juice of one lemon. Popovers. ! For Four Persons. — 3 eggs ; 3 cupfuls of flour ; 3 cup- ilils of milk ; 1 oz. of sugar ; pint of fruit sauce. Beat three eggs very light, add three cups of milk, lugar to taste, then three cups of flour ; beat rapidly end smoothly. Half fill some cups with the mixture imd serve with fruit sauce. Hasty Pudding. For Three Persons. — 1 cupful of Indian maize ; 1 quart ' ■ milk ; 2 ozs. of butter ; 2 ozs. of sugar. 62 SAVOURIES AND SWEETS. Sprinkle and stir some Indian maize into boilirii milk till the consistence of cream ; boil three-quaj . ters of an hour. Serve in a silver dish; eat witr butter and sugar. Boiled Custards. Fob, Eight or Ten Persons. — 1| pints of milk ; 2 bi t leaves ; J saltspoonful of cinnamon ; 8 eggs ; 2 ozs. of cast j sugar ; ^ pint of cream ; J lb. of sweet almonds. Put a pint and a half of milk in a clean saucepa; d with two bay leaves and a very little cinnamon, ovei slow fire till it boils. Grate twelve sweet almonds inj a basin, and break in four eggs and four more yolk Mix sufficient castor sugar to sweeten ; whisk ^ well together. When the milk boils take it off tBj fire and stir in half a pint of cream, then mix t|| - whisk well with it and strain it through a hair sielj - into another saucepan. Put it on a slow fire and s it till it begins to thicken (if it bods it wdl spoi | Pemove from the fire and stir tdl it is cool, or it w.^! curdle. As soon as it is cold pour into glasses, p some chopped almond on the top of each, and serv r Guards’ Pudding. Fob Six Persons. — 3 ozs. of butter ; 3 ozs. of bread ; 1 ozs. of loaf sugar ; 3 eggs ; 3 tablespoonfuls of strawber | jam; 1 saltspoonful of carbonate of soda; ^ pint of wiij sauce. ; Mix well three ounces of melted butter, thr< ounces of bread crumbs, three otmces of loaf suga three eggs wed beaten, three tablespoonfuls of strai berry jam, one saltspoon of carbonate of sod^ Steam two hours and serve with wine sauce. SAVOURIES AND SWEETS. Boiled Lemon Pudding. For Six Persons. — ^ lb. of suet ; 1 lemon ; the crumb of .alf-a-quartern loaf ; J lb. of loaf sugar ; 2 eggs ; ^ glass of : randy ; ^ a glass of sherry ; ^ oz. of citron peel ; 12 lauched sweet almonds. A quarter of a pound of suet, half the peel and the r.aice of one lemon, the crumb of a half-quartern Itoaf, quarter of a pound of loaf sugar, two eggs, the irhites and yolks to be beaten separately, a little prandy, half a glass of sherry, some almonds cut in iihree pieces, a few slices of citron peel. To be boiled i:n hour. Bird’s Nest Puddings. For Six Persons. — 6 apples; 6 eggs; 1 quart of milk ; bay leaves; saltspoonful of vanilla; J a lemon; 6 I'ioves ; 1 wineglass of brandy ; 2 ozs. of chopj)ed almonds

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