Newmarket Pudding

Ingredients

• a pint of milk
• the peel cut thin of half a lemon
• a stick of cinnamon
• the yolks of five eggs and the whites of three
• sweeten to your taste with white sugar
• slices of bread very thin
• dried currants which have been washed and dried

Method

1. 1

   Boil milk with lemon peel and cinnamon for five minutes.

2. 2

   Beat eggs, add milk, sweeten, and strain.

3. 3

   Layer buttered bread and currants in a dish, pour custard over, sprinkle with nutmeg and cinnamon, and bake for half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 95. The excerpt below is the record exactly as published.

Hewmarket Pudding. Boil a pint of milk, with the peel cut thin of half a lemon, and a stick of cinnamon ; boil gently flve minutes, beat the yolks of five eggs, and the whites of three separately and then togetheri add the milk, sweeten to your taste with white sugar, then strain it; cut slices of bread very thin, butter both sides, lay a layer in a buttered pudding-dish, and spread thickly with dried cur- rants which have been washed and dri

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