A Quaking Pudding

Rate this recipe

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 good Cream, Six Eggs, and half the Whites, beat them well, and mix with the Cream; grate a little Nutmeg in, add a little Salt, and a little Rose-water, if it be agreeable, grate in the Crumb of a Halfpenny Role, or a Spoonful of Flour, first mixed with a little of the Cream, or a Spoonful of the Flour of Rice, which you please. Butter a Cloth well, and flour it, then put in your Mixture, tye it, not too close, and boil it half an Hour fast; be sure the Water boils before you put it in.