French Pudding
A historical recipe from How to Cook in Casserole Dishes, by Marion Harris Neil.
A historical recipe
How to Cook in Casserole Dishes, by Marion Harris Neil. Project Gutenberg eBook #61720.
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 How to Cook in Casserole Dishes, by Marion Harris Neil. Digitised by Project Gutenberg, eBook #61720 (https://www.gutenberg.org/ebooks/61720). 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.
France. Associated with France by a demonym leading its title: French (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
Method
- Some apricot jam Lady fingers Fruit juice Pastry 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) sugar 1 heaping tablespoonful (1 oz.) butter 1 gill (½ cup) cold milk ½ pint (1 cup) boiling milk Grated rind 1 lemon 3 eggs 1 pint (2 cups) whipped cream A few chopped nut meats Butter a casserole and line it with the pastry, wetting the edges to keep it in place;
- put a layer of apricot jam at the bottom, then a thick layer of lady fingers which have been dipped in fruit juice.
- Mix the flour and sugar in a saucepan, stir in the cold milk, add the butter and the boiling milk;
- stir over the fire till it thickens;
- let it cool a little, then add the lemon rind and the eggs well beaten.
- Bake in a moderate oven for half an hour.
- Sweeten the whipped cream and put it on the top of the pudding through a forcing bag and tube.
- Decorate with the chopped nuts.