Henriette Pudding, or Helena Pudding

Ingredients

• three-quarters of a pint of boiling milk
• two ounces of finely-grated bread-crumbs
• one table-spoonful of sugar
• a piece of butter the size of a large egg
• two ounces of finely-chopped candied lemon
• the yolks of three well-beaten eggs
• the whites of two of the eggs

Method

1. 1

   Pour boiling milk over bread-crumbs and soak for half an hour.

2. 2

   Beat with a fork, then add sugar, butter, candied lemon, and yolks of eggs.

3. 3

   Spread jam in a pie-dish, add whisked egg whites, pour in mixture, and bake in a gentle oven for half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 712. The excerpt below is the record exactly as published.

Henriette Pudding, or Helena Pudding. — Pour throe-quarters of a pint of boiling milk over two ounces of finely- grated bread-crumbs. Soak for half an hour, then beat -with a fork, add one table-spoonful of sugar, a piece of butter the size of a large egg, two ounces of finely-chopped candied lemon, and the yolks of three well-beaten eggs. Spread a httle apricot or currant jam at the Iwttom of a pie -dish ; at the last moment add the whites of two of the eggs well •whisked, pour in the mixture, and bake in a gentle oven for half an hour. Sufficient for three or four persons. Probable cost. Is. Herb Klosse, or Forcemeat Balls.— Prepare the herbs as in the following recipe, using double the quantity of spinach to that of any other herb. Mince them finely. Soak two ounces of finely-grated bread-crumbs

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