Recipe or source entry
A Light Pudding for Invalids
To two ounces of Brown and Polson, add two ounces of pounded sugar, three gills of-milk, one ounce of butter, a pinch of salt, and a teaspoonful of orange-flower water; stir briskly on the fire until it boils; then work in three yolks of eggs, and the three whites whisked firm; pour this into a buttered mould or pudding-basin, and steam it in the usual way.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter34/pudding-for-invalids.html- Legacy revision
8531e8373e9b- Source checksum
d8f5433974433a6202b88e63c149422e3fab2194337aeaa9b0e6191a7a36a2c7- Legacy text checksum
e7fee61f1769fbc36129959d300c419f963e205f75ec945175094521c0f6557a
Cite this page
A Light Pudding for Invalids. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter34/pudding-for-invalids.html