|
|
 Any of several receipts for puddings including marmalede, either mixed in or as a steamed sponge upside-down pudding made with a base layer of marmalade which becomes the hot sauce when turned out.  Original Receipt from 'The English Cookery Book' Edited by JH Walsh, 1859 (Walsh 1859)Orange Marmalade Pudding Take two table spoonsful of marmalade three ounces of butter melted and one ounce of sugar. Beat this well together in a mortar. Add the yolks of five eggs and the whites of two and put it in a dish immediately after which place it in the oven. Three quarters of an hour will bake it  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |