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Susan Pudding

Pastries - Sweet Open Pies
Historic

Puff paste base covered in candied citrus, filled with bean puree with cream, butter, eggs. Baked (Eaton 1822)


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

SUSAN PUDDING. Boil some Windsor beans, just as they begin to be black-eyed, till they are quite tender. Then peel them, and beat up half a pound of them very smooth in a marble mortar. Add four spoonfuls of thick cream, sugar to taste, half a pound of clarified butter, and eight eggs, leaving out half the whites. Beat up the eggs well with a little salt, and white wine sufficient to give it an agreeable flavour. Line a dish with puff paste, add a pretty good layer of candied citron cut in long pieces, pour in the other ingredients, and bake it in a moderate oven three quarters of an hour.






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