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Cheshire Pudding

Puddings
Historic
Cheshire

Flour, eggs and cream, baked to set, strewn with sugar and browned (Walsh 1859).


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

Cheshire Pudding (excellent).
946. Mix two table-spoonfuls of flour, and the yolks of three eggs with a pint of cream; stir it on the fire till it thickens; sweeten and flavour to taste, pour into a dish and bake. Before sending it to table, grate fine sugar over it, and brown it with a salamander.



cf: Cambridge Cream

A dish of the same name, consisting of pastry lightened with soda, spread with jam, rolled-up and boiled, occurs in several 19th Century American cookbooks.


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