Nouilles Pudding

Ingredients

• two ounces of fresh butter
• three ounces of butter to a cream
• the well-whisked yolks of three eggs
• Butter a pudding mould rather thickly.

Method

1. 1

   Make some nouilles pastry as directed.

2. 2

   Cut and dry the nouilles, throw them into boiling water, and let them simmer until soft.

3. 3

   Take them up with a strainer, and stir in two ounces of fresh butter while hot.

4. 4

   Beat three ounces of butter to a cream, mix with the well-whisked yolks of three eggs, and add this to the rest.

5. 5

   Butter a pudding mould rather thickly, cover the inside with bread raspings, whisk the whites of the eggs to a firm froth, gently stir them into the pudding, put it into the mould, and bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 999. The excerpt below is the record exactly as published.

oililles Pudding.— Make some nouiUes pastiy as before directed. Cut and dry the nouilles, throw them into boiling water, and let them siuuner until soft. Take them up with a strainer, and stir into them, while hot, two ounces of fresh butter; beat three ounces of butter to a cream, mix with it the well-whisked yolks of thi-ee eggs, and add this to the rest. Butter a pudding mould rather thickly,

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