The Young Wife’s Pudding

Ingredients

• four perfectly sweet eggs
• two ounces and a half of pounded sugar
• a very small pinch of salt
• a tablespoonful of lemon-brandy, or of orange-flower water
• a pint of cold new milk
• some stale bread, something more than a quarter of an inch thick

Method

1. 1

   Break eggs and clear them from specks.

2. 2

   Beat them lightly, add sugar and salt, then lemon-brandy or orange-flower water.

3. 3

   Add milk and pour into a well buttered dish.

4. 4

   Cover with buttered bread rounds, sift sugar on top, and bake in a slow oven for an hour.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 377. The excerpt below is the record exactly as published.

TIIE YOUNG wife’s PUDDING. (Author's Receipt.') Break separately into a cup four perfectly sweet eggs, and with the point of a small three-pronged fork clear them from the specks. Throw them, as they are done, into a large basin, or a bowl, and beat them up lightly for four or five minutes , then add by degrees two ounces and a half of pounded sugar, with a very small pinch of salt, and whisk the mixture well, holding the fork rather loosely between the thumb and fingers ; next, grate in the rind of a quite fresh lemon, or substitute for it a tablespoonful of lemon-brandy, or of orange-flower wrater, which should be thrown in by degrees, and stirred briskly to the eggs. Add a pint of cold new milk, and pour the pudding into a well buttered dish. Slice some stale bread, some- thing more than a quarter of an inch thick

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