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English cookbook, 1820
Page 256
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Muffin or Cabinet Pudding Miss D. Thing Take a Pint Mould and butter the inside very well - take some five Raisin or French Plums and stick them in the Mould - Three Sponge Biscuits and one French Roll or Pound of Ratifie Cakes broken very small put them into the Mould as close as you can, beat up three Eggs leave out one white as much fine Sugar as will sweeten it put as much Milk as the Mould will hold Set the Mould in a Pan of boiling water take care that the water does not get in or that the Pudding does not boil over when sent to Table the Pudding shoud be swimming in Custard - Grampets A Pint of Milk made as warm as from the Cow, one Egg - one good Spoonful of yeast with flour sufficient to make it into a batter to pour out upon the Bake Stove
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Muffin or Cabinet Pudding Miss D. Thing Take a Pint Mould and butter the inside very well - take some five Raisin or French Plums and stick them in the Mould - Three Sponge Biscuits and one French Roll or Pound of Ratifie Cakes broken very small put them into the Mould as close as you can, beat up three Eggs leave out one white as much fine Sugar as will sweeten it put as much Milk as the Mould will hold Set the Mould in a Pan of boiling water take care that the water does not get in or that the Pudding does not boil over when sent to Table the Pudding shoud be swimming in Custard - Grampets A Pint of Milk made as warm as from the Cow, one Egg - one good Spoonful of yeast with flour sufficient to make it into a batter to pour out upon the Bake Stove
Szathmary Culinary Manuscripts and Cookbooks
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