EASTER PUDDING

Name: EASTER PUDDING
Yield: 6 servings
Ingredients: Mix slowly }4 pint milk; and 4 ounces rice flour; add I pint toiling milk; Add 2 ounces butter; 2 ounces sugar; and boil for ten minutes more; add, stirring it, i gill of cold milk; and the grated rind of a lemon; 6 eggs, whites and yolks beaten sepa- rately; 2 ounces sugar; and i ounce currants

From With a saucepan over the sea, 1902

Serves 6

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 59. The excerpt below is the record exactly as published.

EASTER PUDDING. (England.) Mix slowly }4 pint milk and 4 ounces rice flour, add I pint toiling milk and stir on fire for five minutes. Add 2 ounces butter, 2 ounces sugar, and boil for ten minutes more. When cool, add, stirring it, i gill of cold milk, and the grated rind of a lemon, 6 eggs, whites and yolks beaten sepa- rately, 2 ounces sugar, and i ounce currants

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