Dutch Custard, or Baked Raspberry Pudding
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
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 Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). 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.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- three ounces of sugar
- three ounces more of sugar
- six large eggs
Method
- Lay into a tart-dish a border of puff-paste, and a pint and a half of freshly-gathered raspberries, well mixed with three ounces of sugar.
- Whisk thoroughly six large eggs with three ounces more of sugar, and pour it over the fruit: bake the pudding from twenty-five to thirty minutes in a moderate oven.
- Break the eggs one at a time into a cup, and with the point of a small three-pronged fork take off the specks or germs, before they are beaten, as we have directed in page 424.
- Raspberries, 1-1/2 pint;
- sugar, 6 oz.;
- eggs, 6: 25 to 30 minutes.