Ifeun-Loth Pudding

Ingredients

• four and a half ounces of flour
• four and a half ounces of castor sugar
• half a pint of milk
• four and a half ounces of butter
• the yolks of nine eggs
• four and a half ounces of pounded almonds

Method

1. 1

   Stir flour and sugar into milk.

2. 2

   Melt butter in a stewpan with milk, then stir in the mixture.

3. 3

   Stir over heat until it boils and thickens.

4. 4

   Cool, then stir in yolks, almonds, and beaten egg whites.

5. 5

   Butter a mould, pour in mixture, and boil for 1.5 hours.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 145. The excerpt below is the record exactly as published.

Ifeun-Loth Pudding. — Take four and a half ounces of fiour and four and a half ounces of castor sugar, and stir in half a pint of milk. Melt four and a half ounces of butter in a stewpan and half a pint of milk. When the butter is melted and the milk is hot, stir in the milk, flour, and sugar. Stir over the fire till it boils and thickens ; then turn it out to cool. Stir in the yolks of nine eggs, four and a half ounces of pounded almonds

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