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Boiled Custard Pudding

Puddings
Historic

Egg, flour and milk custard, cooked in a basin over boiling water (Raffald 1769, Mrs.B, etc)


Original Receipt in 'The Experienced English Housekeeper' by Elizabeth Raffald (Raffald 1769)

BOILED CUSTARD PUDDING.
BOIL a stick or two of cinnamon in a quart of thin cream, with a quarter of a pound of sugar; when it is cold put in the yolks of six eggs well beat, and mix them together; set it over a flow fire, and stir it round one way, till it grows pretty thick, but do not let it boil, take it off and let it stand till it be quite cold, butter a cloth very well, and dredge it with flour, put in your custard, and tie it up very close, it will take three quarters of an hour boiling; when you take it up, put it in a round bason to cool a little, then untie the cloth, and lay the dish on the bowl and turn it upside down; be careful how you take off the cloth, for a very little will break the pudding, grate over it a little sugar; for sauce, white wine thickened with flour and butter put in the dish.





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