Puddings

[no title – guessing Puddings]

Dissolve ½ box of Gelatine
in a pint of cold water.
Have read a quart of milk boiling,
set in a kettle of boiling water;
add to the milk three heaped table spoonfuls of sugar.

Beat the yolks of 4 eggs
& mix with the gelatine,
beat the two well together,
& pour with milk,
keep it on the fire,
& stir with it the whites
of the 4 eggs beaten & froth,
continue the stirring till
the white of the egg begins to look cooked –
Flavour the mixture,
& turn into a mould.

N.B. Make it the day before you require to use it.

Butter Sauce for Puddings

 

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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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