The Cardigan Tudd-ing
From Everybody's pudding book (1863).
Source
not stated by archive.org
Credit
From Everybody's pudding book (1863), printed page 155, digitised by the Internet Archive: https://archive.org/details/b28098341
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
- a pint of raw milk
- a dessertspoonful of noyeau
- four eggs
Method
- Stir four spoonsful of flour into a pint of raw milk, mix it very smooth.
- Beat together the yolks of four eggs and the whites of three, and a dessertspoonful of noyeau, then add the milk and flour;
- boat it well for half an hour, put it into a buttered basin, and boil it for one hour and twenty minutes.
- Serve with wine sauce.
Plating
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