Hnoel Puddings

Ingredients

• two ounces of pounded sugar
• two ounces of butter
• two ounces of fine dried flour
• the grated rind of half a lemon
• the yolks of two
• the white of one egg
• half a pint of cream

Method

1. 1

   Melt butter and sugar in cream.

2. 2

   Gradually mix with flour, add lemon peel, beaten egg yolks, and finally beaten egg white.

3. 3

   Pour into small cups and bake for 20 minutes until pale brown.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 28. The excerpt below is the record exactly as published.

the grated rind of half a lemon. Scrape the carrots, and cut them into thin strips ; put them into a saucepan with enough cold water to cover them, and boil until soft. Drain off the water, rub the carrots through a wire sieve into a basin, add the butter melted, the sponge-cake, the grated lemon- rind, the citron and raisins, the sugar, and the two eggs well-beaten. Butter a plain mould, garnish the bottom with raisins stoned * As he sat at his meal the musickpla^d sweet. With the choicest of singing his joys to compleat* * Percy Reliques.* 123 ' They brought him a pasty o/mighty size Ta cheer his heart, and to charm his eyes' and opened, pour in the mixture, and bake for an hour. Turn out carefully on a hot dish ; pour some sauce made of arrowroot and water with a httle lemon-juice, butter and sugar, over it, and serve hot Coventry ICartlets. Cheese-cake filling without currants, apricot jam, cream, chopped pistachio- nuts, or pre- served cherries. Line some small patty-pans with puff-paste, and bake in a quick oven. Have ready some cheese-cake filling without currants, scrape out some of the centre paste of the tartlets, nearly fill them with the cheese-cake filling, and put them into the oven for five or six SWEETS. * There^s an art in pies ^ In raising crust as well as galleries,^ Leigh Hunt. minutes to set the curds. When this is done, take them from the oven, remove the tartlets from the patty-pans, and put in each a small teaspoonful of apricot, or any other delicate jam. Just before sending to table, whip up some cream to a froth, and pile it up high on each tartlet. A few chopped pistachio-nuts or cherries should be dropped lightly on the froth as a garnish. These can be served warm or cold. jfilUng for Cbeese^caftes anb Coventry Xtartlets* One quart of new milk, two teaspoonfuls of rennet, two ounces of fresh butter, two ounces of sugar, two macaroons, the yolks of two * They call for dates and quinces in the pantry.* * Romeo and Juliet.* I2S SWEETS. * Ten men can scarce maichyou with a spoon in apie.^ * Ralph Roister Doister.* eggs, two ounces of currants, well washed and dried, a little nutmeg and lemon-peel grated. Warm the milk in a saucepan, but do not make it hot ; pour it into a shallow pie-dish, and mix in gently the essence of rennet. Do not put the dish in a cold place, and in two or three hours a soft curd will be formed. Drain this on a hair sieve, and when all the whey has run from it, put it into a basin, and mix with it the butter, sugar, macaroons — previously broken fine in a mortar — and the yolks of the eggs. Beat together until it resembles thick cream ; add the nutmeg, lemon-peel and currants. The nutmeg and currants are omitted if the filling is used for the Coventry Tartlets. The best puff-paste * And supper readie dight they to it fall With small culoe,"* * Faerie Queene.' 126 SWEETS. Go with me down to Drayton Basset^ No daynties we will spare ; should be used for the cheese-cakes or tartlets, and the filling put in these just before they are put into the oven. Hnoel pudMnds. Two ounces of pounded sugar, two ounces of butter, two ounces of fine dried flour, the grated rind of half a lemon, the yolks of two and the white of one egg, half a pint of cream

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