|
|
 Milk, egg and crushed biscuits, baked (Walsh 1859, etc)  Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Biscuit Pudding. S97. Pour one pint of boiling milk on three penny Naples biscuits grated, cover it close; when cold, stir in the yolks of four and the whites of two eggs, a little brandy, half a spoonful of flour, and some sugar. Boil this an hour in a basin, and serve it with pudding-sauce; some almonds may be blanched and cut in four, and stuck over the pudding. Another.- Weigh two eggs, and take equal weight of flour and sugar, and a quarter of a pound of butter beaten to a cream; add the two eggs beaten, and mix well. This is suificient for six small cups filled three parts full, bake them in a slow oven twenty minutes. Serve with wine sauce.  |
|
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 |