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Classic
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page 124
of rice flour; or for change, six ounces of corn meal, which is excellent--beat
it till light, put a puff paste in your dish, pour the pudding in, and bake it
in a moderate oven--it must not be very brown.
BREAD PUDDING.
GRATE the crumb of a stale loaf, and pour on it a pint of boiling milk--let it
stand an hour, then beat it to a pulp; add six eggs, well beaten, half a pound
of butter, the same of powdered sugar, half a nutmeg, a glass of brandy, and
some grated lemon peel--put a paste in the dish, and bake it.
THE HENRIETTA PUDDING.
BEAT six eggs very light, sift into them a pound of loaf sugar powdered, and a
light pound of flour, with half a grated nutmeg, and a glass of brandy; beat all
together very well, add a pint of cream, pour it in a deep dish, and bake
it--when done, sift some powdered sugar over it.
TANSEY PUDDING.
BEAT seven eggs very light, mix with them a pint of cream, and nearly as much
spinach juice, with a little juice of tansey; add a quarter of a pound of
powdered crackers or pounded rice made fine, a glass of wine, some grated nutmeg
and sugar; stir it over the fire to thicken, pour it into a paste and bake it,
or fry it like an omelette.
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