Pudding with Puff-Past
From The closet of Sir Kenelm Digby Knight opened, 1910
Ensure to lay puff-paste at the bottom of the dish.
Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 101. The excerpt below is the record exactly as published.
PUDDING WITH PUFF- PAST Take a new French peny-loaf, and slice it very thin, and lay it in a dish ; and take three pints of Cream, and boil it with a little Mace and Nutmeg grated ; sweeten it with a little Sugar, and add to it a little Salt. Then let it stand till it be cold. Then take ten yolks of Eggs ; and beat them very well with two or three spoonfuls of the Cream ; then put it into the Cream, and stir them well together : Take the Marrow of three bones ; lay half the Marrow upon the bread in good big lumps, and some Citron, and Candid Limon
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Cook this with the app: pantry check, scaling, and the assistant.