Name: Custard Pudding. No. 1
Cuisine: American
Ingredients: 5 tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour; 8 yolks and four whites of eggs; 1 glass of brandy or white wine; 1 teaspoonful of powdered nutmeg and half a cupful of sugar; 1 large bowl or mold; 1 cloth tightly over it; 1 pot of boiling water and boil it two hours; 1 cream and flavored with lemon juice or orange

Original Recipe

Take five tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour. Set the rest of the milk to boil, flavoring it with bitter almonds broken up. When it has boiled hard, take it off, strain it and stir it in the cold milk and flour. Set it away to cool and beat well eight yolks and four whites of eggs; add them to the milk and stir in, at the last, a glass of brandy or white wine, a teaspoonful of powdered nutmeg and half a cupful of sugar. Butter a large bowl or mold; pour in the mixture; tie a cloth tightly over it; put it into a pot of boiling water and boil it two hours, replenishing the pot with hot water from a tea-kettle. When the pudding is done, let it get cool before you turn it out. Eat it with butter and sugar stirred together to a cream and flavored with lemon juice or orange.

5 tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour
8 yolks and four whites of eggs
1 glass of brandy or white wine
1 teaspoonful of powdered nutmeg and half a cupful of sugar
1 large bowl or mold
1 cloth tightly over it
1 pot of boiling water and boil it two hours
1 cream and flavored with lemon juice or orange

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1

Take five tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour.
2

Set the rest of the milk to boil, flavoring it with bitter almonds broken up.
3

When it has boiled hard, take it off, strain it and stir it in the cold milk and flour.
4

Set it away to cool and beat well eight yolks and four whites of eggs; add them to the milk and stir in, at the last, a glass of brandy or white wine, a teaspoonful of powdered nutmeg and half a cupful of sugar.
5

Butter a large bowl or mold; pour in the mixture; tie a cloth tightly over it; put it into a pot of boiling water and boil it two hours, replenishing the pot with hot water from a tea-kettle.
6

When the pudding is done, let it get cool before you turn it out.
7

Eat it with butter and sugar stirred together to a cream and flavored with lemon juice or orange.

Original Recipe

Ingredients

Instructions