Pearlina Pudding, Boiled

Ingredients

• a pint of milk
• two square inches of thin lemon-rind
• half an inch of stick cinnamon
• three or four almonds blanched and bruised
• three tablespoonfuls of Brown and Poison's pearlina
• half an ounce of fresh butter
• a small pinch of salt
• three dessert-spoonfuls of moist sugar
• half an ounce of candied peel sliced very finely
• a well-beaten egg

Method

1. 1

   Boil milk with lemon rind, cinnamon, and flavouring.

2. 2

   Gradually add pearlina, stirring for 15 minutes.

3. 3

   Mix in butter, salt, sugar, candied peel, and egg.

4. 4

   Pour into a buttered mould, tie with cloth, and boil until done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1123. The excerpt below is the record exactly as published.

well-beaten eggs, and half an ounce of candied-peel finely minced. Pour the mixture into a buttered pie-dish, and bake in a moderate oven until the pudding is nicely browned. Send wine sauce to table with it. Time, about three-quarters of an hour to bake. Probable cost, lOd. Sufficient for five or six persons. PEA (524) PEA Pearlina Pudding, Baked, without Eggs. — Butter a pie-dish rather thickly. Pour into it a quart of milk, and stir in four tahle-spoonfuls of Brown and Poison's pearlina. Add half an ounce of butter, a pinch of salt, and two or three drops of any flavouring that may be preferred. Put the pudding into a slow oven, and bake very gently until it is nicely browned. Serve with powdered sugar. Time, about two hours and a half to bake. Probable cost, 6d. Sufficient for five or six persons. Pearlina Pudding, Boiled. — Put a pint of milk into a saucepan with two square inches of thin lemon-rind, half an inch of stick cinnamon, three or four almonds blanched and bruised, or any other flavouring that may be preferred. Bring it slowly to a boU, then tprinkle in very gradually three table-spoonfuls of Brown and Poison's pearlina, and stir the mixture briskly over the fire for a quarter of an hour. Turn it into a bowl, and mix with it half an ounce of fresh butter, a small pinch of salt, three dessert-spoonfuls of moist sugar, and haH an ounce of candied peel sliced very finely,

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