A Cream Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Quart of Cream, boil it with a Blade of Mace, and half a Nutmeg grated, let it cool, beat up eight Eggs, and three Whites, strain them well, mix a Spoonful of Flour with them, a quarter of a Pound of Almonds blanched, and beat very fine, with a Spoonful of Orange-flower or Rose-water, mix with the Eggs, then by degrees mix in the Cream, beat all well together, take a thick Cloth, wet it, and flour it well, pour in your Stuff, tye it close, and boil it half an Hour. Let the Water boil all the time fast; when it is done, turn it into your Dish, and pour melted Butter over, with a little Sack, and throw fine Sugar all over it.