General Favourite Pudding

Ingredients

• half a pint of custard
• a cupful of milk
• the yolks of two eggs
• a little sugar
• the whites of three eggs
• an ounce of sifted sugar
• as much finely-powdered and sifted arrowroot as will keep the eggs from falling
• a little strawberry jam
• finger biscuits

Method

1. 1

   Spread a little strawberry jam very thinly over the finger biscuits, arrange them at the bottom of a dish, grate the rind of a lemon over them, and pour upon them half a pint of custard made with a cupful of milk, the yolks of two eggs, and a little sugar.

2. 2

   Let the biscuits soak for a while.

3. 3

   Whisk the whites of three eggs to a stiff froth, stir in lightly an ounce of sifted sugar, and as much finely-powdered and sifted arrowroot as will keep the eggs from falling.

4. 4

   Lay the icing on the top of the pudding in broken masses, brown the top quickly in a hot oven or before the fire, and serve cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 152. The excerpt below is the record exactly as published.

General Favourite Pudding. — Spread a little strawberry jam very thinly over the finger biscuits, arrange them at the bottom of a dish, 190 A YEAR'S COOKERY , grate the rind of a lemon over them, and pour upon them, half a pint of custard, made with a cupful of milk, the yolks of two eggs,, and a little sugar. Let the biscuits soak for awhile. Whisk the whites of three eggs to a stiff froth, stir in lightly ah ounce of sifted sugar, and as much finely-powdered and sifted arrowroot as will keep the eggs from falling

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