An Italian Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Pint of Cream, and slice in some French Role, as much as you think will make it thick enough, beat ten Eggs fine, grate a Nutmeg, butter the Bottom of your Dish, slice twelve Pippins into it, and throw some Orange-peel and Sugar over, and Half a Pint of Red Wine; then pour your Cream, Bread, and Eggs over it; first lay a Puff-paste at the Bottom of the Dish, and round the Edges, and bake it half an Hour.