Devonian Pudding

Ingredients

• a pint of milk
• two tablespoonfuls of fine flour
• the whites of two eggs
• the yolks of four well beaten
• the rind of a small lemon grated
• eight ounces of sugar
• three ounces of butter

Method

1. 1

   Heat milk and stir in flour until it boils and thickens.

2. 2

   Cool, then mix with beaten eggs, lemon rind, sugar, and butter.

3. 3

   Pour into a pie-dish lined with puff paste and bake in a quick oven for twenty-five minutes.

4. 4

   Dust with pounded sugar before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 467. The excerpt below is the record exactly as published.

Devonian Pudding. — Put_ a pint of milk into a saucepan, and stir into it gradually two tablc-sjDoonfuls of fine floiu- until it boils. When it thickens slightly, pour it into a basin to cool. Mix in a separate dish the whites of two eggs and the yolks of four well beaten, the rind of a small lemon grated, eight ounces of sugar, and three ounces of butter

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