Cowslip Pudding

Ingredients

• J peck of cowslips
• ^ lb. of Naples biscuits
• ^ pint of cream
• 1 pint of milk
• 3 eggs
• 1 tablespoonful of rose water
• 2^ ozs. of sugar

Method

1. 1

   Take the flowers of half a peck of cowslips, pound them small with grated Naples biscuits and a pint and a half of cream or a pint of milk and half a pint of cream.

2. 2

   Boil a little, then remove from heat and beat up eggs with cream and rose water.

3. 3

   Sweeten to taste, mix well, butter a dish, pour in, bake, and dust with fine sugar before serving.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 46. The excerpt below is the record exactly as published.

Cowslip Pudding. For Six or Seven Persons.— J peck of cowslips J lb. of Naples biscuits ; ^ pint of cream ; 1 pint of milk ; 3 eggs ; 1 tablespoonful of rose water ; 2^ ozs. of sugar

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