Newmarket Pudding

Ingredients

• a pint and a quarter of good milk
• three ounces of sugar
• a bay-leaf
• the thin rind of half a lemon
• a little piece of stick cinnamon
• the well-whisked yolks of five
• the whites of three fresh eggs
• a layer of thin bread and butter
• a layer of currants and stoned-and-chopped raisins

Method

1. 1

   Put a pint and a quarter of good milk into a saucepan with three ounces of sugar, a bay-leaf, the thin rind of half a lemon, and a piece of stick cinnamon.

2. 2

   Simmer gently for ten minutes, let cool, then mix with the well-whisked yolks of five and the whites of three eggs.

3. 3

   Strain through a fine sieve.

4. 4

   Butter a pie-dish, layer thin bread and butter, then currants and raisins, repeat until nearly full, pour custard over, let soak for an hour, and bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 994. The excerpt below is the record exactly as published.

Newmarket Pudding.— Put a pint and a quarter of good milk into a saucepan, with three ounces of sugar, a bay-leaf, the thin rind of half a lemon, and a little piece of stick cinnamon. Simmer gently for ten minutes. Let the milk cool, then mix with it the well- whisked yolks of five and the whites of three fresh eggs. Strain the mixture through a fine sieve. Butter a pie-dish. Put a layer of thin bread and butter at the bottom, then a layer of currants and stoned-and-chopped raisins

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