Recipe Source: Peterson's Magazine Philadelphia, Pennsylvania March, 1867
Marmalade Pudding
Take about a half a teacupful of milk one tablespoonful of fine flour and about two ounces of white sugar; put it on the fire, and stir it till it boils;
then add the yolks of four eggs and one small pot of marmalade reserving most of the chips to line the mould; mix all well together, then beat up the whites of five eggs, and stir them lightly in.
Butter a mould, and line it completely with orange chips; put in the pudding, and steam it for half an hour with fire under and over.
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