Pudding Pies
From Modern cookery, in all its branches, 1884
Serves 2
This recipe is specific to Kent.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 333. The excerpt below is the record exactly as published.
PUDDING PIES. (ENTREMETS.) This form of pastry (or its name at least) is, we believe, peculiar to the county of Kent, where it is made in abundance, and eaten by all classes of people during Leci. Boil for fifteen minutes three ounces of ground rice* in a pint and a half of new milk, and when taken from the fire stir into it three ounces of butter and four of sugar ; add to these six well-beaten eggs, a grain or two of salt, and a flavouring of nutmeg or lemon-rind at pleasure. When the mix- ture is nearly cold, line some large pattypans or some saucers with thin puff paste, fill them with it three parts full, strew the tops thickly with currants which have been cleaned and dried, and bake the pudding-pies from fifteen to twenty minutes in a gentle oven. Milk, 1 1 pint ; ground rice, 3 oz. : 15 minutes. Butter, 3 oz. ; sugar, l lb. ; nutmeg or lemon-rind ; eggs, 6 ; currants, 4 to 6 oz. 15 to 30 minutes PUDDING PIES. V(vl commoner kind.) One quart of new milk, five ounces of ground rice, butter, one ounce and a half (or more), four ounces of sugar, half a small nutmeg grated, a pinch of salt, four large eggs, and three ounces of currants
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