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Tweet Manchester Pudding
Plain or puff pastry base, covered with jam and then with lemon custard thickened with breadcrumbs, baked (Mrs.B, Walsh 1859, etc)
Not the same dish as Manchester Tart.
Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;
902. A pint of new milk boiled, three ounces of bread crumbs stewed in the boiling milk, and the grated rind of a lemon, are to be sweetened to the taste with lump sugar; then add the yolks and whites of four eggs, and three ounces of butter melted. Line a dish with a puff-paste, cover the bottom with preserve or marmalade, pour the pudding into it, and one hour will bake it.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
MANCHESTER PUDDING (to eat Cold).
1300. INGREDIENTS: 3 oz. of grated bread,½ pint of milk, a strip of lemon-peel, 4 eggs, 2 oz. of butter, sugar to taste, puff-paste, jam, 3 tablespoonfuls of brandy.
Mode: Flavour the milk with lemon-peel, by infusing it in the milk for½ hour; then strain it on to the bread crumbs, and boil it for 2 or 3 minutes; add the eggs, leaving out the whites of 2, the butter, sugar, and brandy; stir all these ingredients well together; cover a pie-dish with puff-paste, and at the bottom put a thick layer of any kind of jam; pour the above mixture, cold, on the jam, and bake the pudding for an hour. Serve cold, with a little sifted sugar sprinkled over.
Time: 1 hour.
Average cost: 1s.
Sufficient: for 5 or 6 persons.
Seasonable: at any time.
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