De Grey Pudding

Ingredients

• half a pound of butter
• half a pound of sugar
• half a pound of flour
• 4 yolks of eggs
• some chopped candied fruits
• 4 whites of eggs

Method

1. 1

   Beat half a pound of butter to a cream; then beat in half a pound of sugar, then half a pound of flour, then 4 yolks of eggs, then some chopped candied fruits; lastly, whisk 4 whites of eggs to a stiff froth, and mix it up with the other ingredients.

2. 2

   Have a well-buttered mould; ornament it with candied fruits.

3. 3

   Pour in the mixture and steam it for 3 hours.

4. 4

   Serve hot, with a wine sauce.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 53. The excerpt below is the record exactly as published.

De Grey Pudding. Beat half a pound of butter to a cream ; then beat in half a pound of sugar, then half a pound of flour, then 4 yolks of eggs, then some chopped candied fruits ; lastly, whisk 4 whites of eggs

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