English Housewifery - Exemplified in above Four Hundred and Fifty Receipts Giving Directions - for most Parts of Cookery by Elizabeth Moxon
page 63 of 261 (24%)
page 63 of 261 (24%)
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Take a penny loaf, take off the outside, then cut one half in thin
slices; take the marrow of two bones, half a pound of currans well cleaned, shred your marrow, and strinkle a little marrow and currans over the dish; if you have not marrow enough you may add to it a little beef-suet shred fine; take five eggs and beat them very well, put to them three jills of milk, grate in half a nutmeg, sweeten it to your taste, mix all together, pour it over your pudding, and save a little marrow to strinkle over the top of your pudding; when you send it to the oven lye a puff-paste around the dish edge. 135. _A_ CARROT PUDDING. Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a marble mortar, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish, and have a little white wine, butter and sugar, for the sauce. 136. _A_ GROUND RICE PUDDING. Take half a pound of ground rice, half cree it in a quart of milk, when it is cold put to it five eggs well beat, a jill of cream, a little lemon-peel shred fine, half a nutmeg grated, half a pound of butter, and half a pound of sugar, mix them well together, put them into your dish with a little salt, and bake it with a puff-paste round your dish; have a little rose-water, butter and sugar to pour over it, you may |
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