Arrow-root Pudding
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
Source and licence
From The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
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Ingredients
Method
- Boil a pint of milk with eight bitter almonds pounded, a piece of cinnamon, and lemon-peel, for some time;
- then take a large table-spoonful of arrow-root, and mix it with cold milk.
- Mix this afterwards with the boiling milk.
- All these must become cold before you put in the eggs;
- then beat together three eggs, a little nutmeg and sugar, and the arrow-root, and strain through a sieve.
- Butter your mould, and boil the pudding half an hour.
- The mould must be quite full;
- serve with wine sauce, butter a paper to put over it, and then tie over a cloth.