Marchioness Pudding

Ingredients

• the whites of six eggs
• eight ounces of fresh butter
• eight ounces of finely-powdered loaf sugar
• the same weight of grated cocoa-nut
• six ounces of fresh butter, turned to cream
• a quarter of a pound of fine flour
• an ounce of powdered sugar
• the same weight of rice-flour
• two well-beaten eggs

Method

1. 1

   Beat egg whites to a stiff froth and cream butter.

2. 2

   Mix in sugar and grated cocoa-nut, then stir in the eggs.

3. 3

   Bake in a well-buttered tin mould.

4. 4

   Alternatively, line the mould with a paste made from butter, flour, and eggs, then fill and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 898. The excerpt below is the record exactly as published.

Marchioness Pudding. — Beat the whites of six eggs to a stiff froth, and eight ounces of fresh butter to a cream. Add to the creamed butter eight ounces of finely -powdered loaf sugar and the same weight of grated cocoa-nut. Stir in the eggs, and till a well- buttered tin mould. Bake in a quick oven. This pudding is to be eaten hot or cold. Or, line the mould with a rich paste, made as follows : — Rub into six ounces of fresh butter, turned to cream, a quarter of a pound of fine MAB (408) MAR flour. Mix an ounce of powdered sugar and the same weight of rice-flour, add them to the butter and flour, and moisten to a paste with two well-beaten eggs

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