Cream Pudding
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). 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.
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Ingredients
- 1 pint of milk
- 2 tablespoonfuls of flour
- 3 tablespoonfuls of fruit juice
- 1 tablespoonful of wine
- 1/3 teaspoonful of salt
- 1 gill of granulated sugar
- 2 eggs
Method
- 1 pint of milk.
- 2 tablespoonfuls of flour.
- 3 tablespoonfuls of fruit juice, or 1 tablespoonful of wine.
- 1/3 teaspoonful of salt.
- 1 gill of granulated sugar.
- 2 eggs.
- Reserve half a gill of milk and put the remainder on the fire, in the double-boiler.
- Mix the flour and salt to a smooth paste, with the cold milk.
- Add to this mixture the eggs, well beaten, and stir into the boiling milk.
- Cook for eight minutes, stirring three times.
- Turn the hot mixture into the pudding dish and spread the sugar over it.
- Wet the sugar with the wine or fruit juice, and set away to cool.
- The sugar and fruit juice make the sauce.