Custard Pudding No. 1

Ingredients

• Take five tablespoonfuls out of a quart of cream or rich milk
• two large spoonfuls of fine flour
• eight yolks and four whites of eggs
• a glass of brandy or white wine
• a teaspoonful of powdered nutmeg
• half a cupful of sugar

Method

1. 1

   Mix cream with flour, boil flavored with bitter almonds.

2. 2

   Strain and cool.

3. 3

   Beat eggs and add to milk mixture with brandy, nutmeg, and sugar.

4. 4

   Butter a bowl, pour in mixture, tie cloth over it, and boil for two hours.

5. 5

   Cool before serving with butter and sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 251. The excerpt below is the record exactly as published.

USTARD PUDDING. No. 1. Take flve tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour. Set the rest of the milk to boil, flavoring it with bitter almonds broken up. When it has boiled hard, take it off, strain it and stir it in the cold milk and flour. Set it away to cool and beat well eight yolks and four whites of eggs ; add them to the milk and stir in, at the last, a glass of brandy or white wine, a tea- spoonful of powdered nutmeg and half a cupful of sugar

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