Cream Shape-Pudding

Ingredients

• 1 teacupful of ground rice
• 1 pint of Cream
• 1 teacupful of caster sugar
• a piece of butter about the size of an egg
• the beaten yolks of six eggs
• the grated peel of half a lemon
• loz. of mixed blanched and pounded sweet and bitter almonds

Method

1. 1

   Mix ground rice with cream till quite smooth; stir it over the fire till on the point of boiling, then add caster sugar and butter.

2. 2

   Continue stirring, and boil the mixture till thick.

3. 3

   Move off the fire, leave it till cool, then stir in the beaten yolks of six eggs, grated lemon peel, and mixed almonds.

4. 4

   Beat the whites of six eggs to a stiff froth, add them to the mixture, line the sides of a mould with strips of buttered paper, pour in the mixture, and bake in a moderate oven.

5. 5

   When cooked, leave the pudding to settle for a minute, then turn it carefully out on to a hot dish, sift some caster sugar over, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 554. The excerpt below is the record exactly as published.

Cream Shape-Pudding. — Mix 1 teacupful of ground rice with 1 pint of Cream till quite smooth; stir it over the fire till on the point of boiling, then add 1 teacupful of caster sugar and a piece of butter about the size of an egg. Continue stirring, and boil the mixture till thick. Move the mixture For details respecting Culmary Processes, Utensils, Sauces, etc., referred to, see under their special heads. 470 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cream — continued. off the fire, leave it till cool, then stir in the beaten yolks of six eggs, the grated peel of half a lemon, and loz. of mixed blanched and pounded sweet and bitter almonds

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