Omlet Pudding

Ingredients

• Take a sheet of sponge cake
• half pound French candied fruit
• ounce citron
• pint milk
• six eggs
• quarter pound sugar

Method

1. 1

   Butter a mold and press fruit into designs.

2. 2

   Cut sponge cake to fit the mold and layer with fruit.

3. 3

   Make custard with milk, eggs, and sugar, pour into the mold, and steam for about 1.5 hours until firm.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 478. The excerpt below is the record exactly as published.

OMnet Pudding. — Take a sheet of sponge cake and balf pound French candied fruit (apricot, pear, cherries, and lime), and ounce citron ; cut citron in shape of leaves. Butter tin mold tluckly with cold butter, press the fruit in any pretty designs on bottom and sides of mold, ,.^^^_^^^. usmg large fruits for centers and citron leaves ""^JStoTrStoT around. Cut sponge cake to fit bottom of mold, place over fruit, and also line sides with the cake, then put in some more of the fruit (cher* 554 PUDDINGS AND SAUCES. ries), then another layer of cake, then fruit, etc., with last layer of cake, pressing cake firmly in mold. Make custard of pint milk, six eggs and quarter pound sugar

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