Foods of England - Novice's Pudding

Novice's Pudding

Eggs
Historic

Egg white froth with sugar and cream, baked (Walsh 1859, etc)

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

Novice's Pudding.
955. Beat well the whites of eight eggs, and mix with them half a pound of loaf-sugar by degrees. Stir the mixture into a pint of good milk (flavoured with vanilla or sherry) alternately with four ounces of flour, a spoonful at a time; beat it very hard, put it in rather a quick oven, and bake it well. Serve cold.

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