Crayfish Pudding

Ingredients

• Put 1lb. of breadcrumbs
• some warm milk
• one egg
• 2 table-spoonfuls of flour
• 4oz. of Crayfish butter
• 2oz. of other butter
• the yolks of six eggs
• 4 table-spoonfuls of vanilla sugar
• the well-whisked whites of five eggs

Method

1. 1

   Soak breadcrumbs in warm milk, then mix with egg, sugar, and flour.

2. 2

   Cream butters, add yolks and sugar.

3. 3

   Combine with breadcrumbs and egg whites.

4. 4

   Pour into a buttered mould and poach in a bain-marie for 45 minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 527. The excerpt below is the record exactly as published.

Crayfish Pudding1. — (1) Put Jib. of breadcrumbs into a basin with some warm milk, and let them soak for five minutes ; then take them out, press well, and put them into a stewpan. Place the pan on the fire to warm, and with a spoon well work the crumbs ; then put the pan on the side of the fire »and add one eg'g, a little caster sugar, and 2 table-spoonfuls of flour. Warm 4oz. of Crayfish butter and 2oz. of other butter in a basin and thoroughly work with a spoon ; when beginning to cream, add, one at a time, the yolks of six eggs and 4 table-spoonfuls of vanilla sugar. When the mixture is quite frothy, add the breadcrumbs and the well-whisked whites of five eggs

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