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Bath Pudding

Puddings
Historic
Somerset

Ground rice boiled in cream with egg and yolks, sugar, butter, ground almonds and brandy, baked (Walsh 1859)


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Bath Pudding.
910. Boil four ounces of ground rice in one pint of cream till tender, and set it to cool. Add to it six yolks and two whites of eggs well beaten, with six ounces of pounded sugar, six ounces of butter, thirty sweet almonds blanched and pounded, and one small glass of brandy. Mix all the ingredients well together, and bake a quarter of an hour or more.




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