Cloton Pudding

Ingredients

• a pint of new milk
• the thin rind of half a lemon
• a quarter of a pound of ground rice
• a piece of butter about the size of an egg
• four eggs
• two table-spoonfuls of sifted sugar
• a wine-glassful of brandy
• twelve sweet almonds blanched and pounded

Method

1. 1

   Heat milk with lemon rind until thickened.

2. 2

   Remove rind, add butter, cool.

3. 3

   Whisk eggs and mix with pudding, sugar, brandy, and almonds.

4. 4

   Pour into a buttered dish, top with candied citron, and bake for half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 381. The excerpt below is the record exactly as published.

Cloton Pudding. — Put a pint of new milk into a saucepan with the thin rind of half a lemon. Add, while cold, a quarter of a pound of ground rice, and stir the milk over the fire until it thickens; remove the lemon-rind, and stir into the liquid a piece of butter about tho size of an egg, then pour it into a bowl to cool. "WHiisk four eggs thoroughly, and add them to the pudding, together with two table-spoonfuls of sifted sugar, a wine-glassful of brandy, and twelve sweet almonds blanched and j^ounde

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