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Cheshire Pudding


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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