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Classic
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page 149
in succession, until the mould be full; sprinkling in at times two glasses of
brandy. Beat four eggs, yolks and whites; put to a pint of milk or cream,
lightly sweetened, half a nutmeg, and the rind of half a lemon finely grated.
Let the liquid sink into the solid part; then flour a cloth, tie it tight over,
and boil one hour; keep the mould the right side up. Serve with pudding-sauce.
Buttermilk Pudding.
Warm three quarts of new milk; turn it with a quart of buttermilk; drain the
curd through a sieve; when dry, pound it in a marble mortar, with near half a
pound of sugar, a lemon boiled tender, the crumb of a roll grated, a nutmeg
grated, six bitter almonds, four ounces of warm butter, a tea-cupful of good
cream, the yolks of five and whites of three eggs, a glass of sweet wine, and
ditto of brandy.
When well incorporated, bake in small cups or bowls well buttered; if the bottom
be not brown, use a salamander; but serve as quick as possible, and with
pudding-sauce.
Curd Puddings, or Puffs.
Turn two quarts of milk to curd, press the whey from it, rub through a sieve,
and mix four ounces of butter, the crumb of a penny loaf, two spoonfuls of
cream, and half a nutmeg, a small quantity of sugar, and two spoonfuls of white
wine. Butter little cups, or small pattypans, and fill them three parts.
Orange-flower water is an improvement. Bake them with care.
Serve with sweet sauce in a boat.
Boiled Curd Pudding.
Rub the curd of two gallons of milk when drained through a sieve. Mix it with
six eggs, a little cream, two spoonfuls of orange flower water, half a nutmeg,
flour and crumbs of bread each three spoonfuls, currants and raisins half a
pound of each. Boil an hour in a thick well-floured cloth.
Pippin Pudding.
Coddle six pippins in vine-leaves covered with water, very gently that the
inside be done without breaking
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