Cream Pudding, Rich

Ingredients

• a pint of cream
• the thin rind of a lemon
• two tablespoonfuls of sugar
• a pinch of salt
• one or two drops of almond flavouring
• a tablespoonful of brandy
• the yolks of six eggs

Method

1. 1

   Bring cream with lemon rind to a boil, pour over grated French roll crumb, soak, then beat with sugar, salt, almond flavouring, brandy, and beaten egg yolks.

2. 2

   Bake in a buttered dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 422. The excerpt below is the record exactly as published.

Cream Pudding, Rich.— Put the thin rind of a lemon into a pint of cream, bring it slowly to a boil, and pour it over the finely-grated ORE ( 162) CUE crumb of a French roll. Let it stand to soak, then boat it -svell with a fork, and add two table-spoonfuls of suc^ar, a pinch of salt, one or two di'ops of almond flavouring, a table-spoon- ful of brandy, and the yolks of six eggs well beaten. Bake in a buttered dish, and serve with -wane sauce. Time to bake, half an hour. Probable cost, 2s. 3d., exclusive of the brandy. Sufficient for four or five persons. Cream, Rice. — Put a quart of new milk or cream into a saucepan with any flavouring that may be preferred, if lemon-rind, stick cinnamon, or laurel leaves, the milk should be left stand- ing by the side of the fire a little while to draw the flavour. Mi.x two table-spoonfuls of grou

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