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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 96
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To make little Puddings. Take 7 Eggs, 5 of the Whites; a Pint of Cream, a 1/4 lb of Butter melted in the Cream, 1/4 lb of Sugar with as much Flour; mix them together & bake them in earthen Cups; half an Hour in a quick oven will bake them - Butter, Sack, & Sugar for Sauce - Sack Pudding to bake. Half a Pint of Cream, 3 Eggs well beat, a Glass of White Wine, & Sugar to your Taste; put in as much fine grated Bread as will make it as thick as for Pancakes; then pour it into little Custard Cups well buttered; bake them & turn them out upon a Dish; dust Sugar over them with melted Butter & a little white wine or Sack for Sauce - Serve them hot.
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To make little Puddings. Take 7 Eggs, 5 of the Whites; a Pint of Cream, a 1/4 lb of Butter melted in the Cream, 1/4 lb of Sugar with as much Flour; mix them together & bake them in earthen Cups; half an Hour in a quick oven will bake them - Butter, Sack, & Sugar for Sauce - Sack Pudding to bake. Half a Pint of Cream, 3 Eggs well beat, a Glass of White Wine, & Sugar to your Taste; put in as much fine grated Bread as will make it as thick as for Pancakes; then pour it into little Custard Cups well buttered; bake them & turn them out upon a Dish; dust Sugar over them with melted Butter & a little white wine or Sack for Sauce - Serve them hot.
Szathmary Culinary Manuscripts and Cookbooks
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