The Curates’ Puddings

Ingredients

• a pint of milk
• a piece of butter the size of a walnut
• a heaped tablespoonful of sugar
• the yolks of four eggs
• the whites of two
• four tablespoonfuls of flour

Method

1. 1

   Put milk into a saucepan with lemon rind, salt, butter, and sugar.

2. 2

   Let it stand by the fire till butter is dissolved.

3. 3

   Cool, whisk yolks and whites of eggs, mix with flour, add milk, pour into buttered cups, half-fill; bake for half an hour, turn out and serve with wine sauce.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

The Curates’ Puddings. Put a pint of milk into a saucepan with the thin rind of a large lemon, a pinch of salt, a piece of butter the size of a walnut, and a heaped table- spoonful of sugar. Let it stand by side of fire till the butter is dissolved. Let it stand to cool. Whisk the yolks of four eggs and the whites of two. Mix with them gradually four tablespoonfuls of flour

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