Custard Pudding

Ingredients

• a quarter of a pound of powdered sugar
• five whole eggs
• a quart of good, cold milk
• a teaspoonful of lemon essence

Method

1. 1

   Put powdered sugar and eggs in a vessel, mix well for two minutes.

2. 2

   Add cold milk and lemon essence, mix for one minute.

3. 3

   Butter and sugar six small pudding-molds, strain the mixture into another bowl, then pour into molds.

4. 4

   Arrange molds in a tin pan with warm water, steam in a moderate oven for forty minutes.

5. 5

   Turn out on a hot dessert-dish and serve with sauce a la creme.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 274. The excerpt below is the record exactly as published.

Custard Pudding.— Put into a vessel a quarter of a pound of powdered sugar, break in five whole eggs, and with the pastry-whip mix well for two minutes ; add a quart of good, cold milk, and flavor with'a teaspoonful of lemon essence

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