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Classic
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page 105
half pound of raising, a tea-cupful of brown sugar; beat up two whole eggs and
four yolks, with a gill of cream, pour it into the first mixture, beat it all
well together, and boil or bake it.
PIE-PLANT PUDDING.
Peel and wash well, four dozen stalks of Rhubarb, and put them into a stewpan
with a little cinnamon, and as much sugar as will sweeten it sufficiently. Stew
it till reduced to a marmalade; then pass it through a hair sieve, add to it the
yolks of four eggs, and one white, a quarter of a pound of fresh butter, half a
nutmeg, some grated lemon-peel, and beat it all well together. Line the inside
of a pie-dish, with good puff-paste, and put in the pudding. It takes half an
hour to bake.
BREAD PUDDING.
Put a pint of bread-crumbs into a stewpan, with as much milk as will cover them,
the peel of a lemon, and a little grated nutmeg, a small piece of cinnamon; boil
about ten minutes; sweeten with powdered loaf-sugar. Take out the cinnamon, and
put in four eggs. Beat all well together, and bake half an hour.
ANOTHER BREAD PUDDING.
Pour three-quarters of a pint of boiling milk over five ounces of bread-crumbs,
and put a plate over the top, to keep in the steam. Let it stand twenty minutes,
then beat it up quite smooth, with two
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