The most Excellent Ways of making All sorts of Puddings: Otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a penny white loaf, pare off the crust, and slice the crumb, steep it in a quart of good thick cream warmed, some beaten nutmeg, six eggs, whereof but two whites, and some salt. Sometimes you may use boil’d currans, or boil’d raisins.

If to bake, make it a little stiffer, sometimes add saffron; on flesh-days use beef-suet, or marrow; (or neither) for a boil’d pudding butter the napkin being first wetted in water, and bind it up like a ball, an hour will boil it.