Post by JJ Judkins on May 14, 2011 23:05:48 GMT -6
Birthday Pudding
Beat a stiff froth the whites of eight eggs. Then beat into them half a pound of powdered and sifted loaf sugar, a teaspoonful at a time. Stir into a pint of rich cream or melted vanilla ice cream a wine glassful of rose water, or two tablespoon of extract of roses. Stir the beaten eggs and the sugar into the spoonful at a time. Beat the whole very hard, put into a deep dish, well buttered, and set it immediately into a rather quick stove, bake it well. Serve it up cold and eat with butter and white sugar beaten to a cream and flavored with rose water. This pudding will be found to be very white and delicate. Delicious and more digestible than pie “without which father wouldn’t think he could live.”
Beat a stiff froth the whites of eight eggs. Then beat into them half a pound of powdered and sifted loaf sugar, a teaspoonful at a time. Stir into a pint of rich cream or melted vanilla ice cream a wine glassful of rose water, or two tablespoon of extract of roses. Stir the beaten eggs and the sugar into the spoonful at a time. Beat the whole very hard, put into a deep dish, well buttered, and set it immediately into a rather quick stove, bake it well. Serve it up cold and eat with butter and white sugar beaten to a cream and flavored with rose water. This pudding will be found to be very white and delicate. Delicious and more digestible than pie “without which father wouldn’t think he could live.”