Folkestone Pudding Pies

Ingredients

• half a pint of milk
• three ounces of ground rice
• six well-beaten eggs
• three ounces of butter
• a quarter of a pound of sugar
• two laurel-leaves
• the peel of a small lemon

Method

1. 1

   Put laurel leaves and lemon peel in milk over a slow fire.

2. 2

   Mix ground rice in another half-pint of milk, add to the flavored milk after straining.

3. 3

   Boil for a quarter of an hour.

4. 4

   Remove from fire, mix in eggs, butter, and sugar.

5. 5

   Fill patty-pans lined with puff paste and strew currants over each.

6. 6

   Bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 527. The excerpt below is the record exactly as published.

Folkestone Pudding Pies.— Put two lauiel-leaves and the peel of a small lemon in half a pint of milk in a stewpan, over a slow fire, to extract the fiavour of the laurel and lemon. Mix three oimces of ground rice in another haK-pint of milk, which add to the flavoured milk, the latter boing first strained. Boil, stirring all the time, for a quarter of an hour. Remove the mixture from the fire, 'and have ready six well-beaten eggs, three ounces of butter, and a quarter of a poimd of sugar

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