A Cowslip Pudding

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Having got the Flowers of a Peck of Cowslips, cut them small, and pound them small, with half a Pound of Naples Biskets grated, and three Pints of Cream, boil them a little, then take them off the Fire, and beat up sixteen Eggs, with a little Cream, and a little Rose-water, sweeten to your Palate. Mix it all well together, butter a Dish and pour it in, bake it; and when it is enough, throw fine Sugar over, and serve it up.

New Milk will do in all these Puddings, when you have no Cream.