Mrs Beeton Folkestone Pudding Pies
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1 pint of milk,
3 oz. of ground rice,
3 oz. of butter,
1/4 lb. of sugar,
flavouring of lemon-peel or bay-leaf,
Mode.—Infuse 2 laurel or bay leaves, or the rind of 1/2 lemon, in the milk, and
when it is well flavoured, strain it, and add the rice; boil these for 1/4 hour,
stirring all the time; then take them off the fire, stir in the butter, sugar,
and eggs, and let these latter be well beaten before they are added to the other
ingredients; when nearly cold, line some patty-pans with puff-paste, fill with
the custard, strew over each a few currants, and bake from 20 to 25 minutes in a
Time.—20 to 25 minutes. Average cost, 1s. 1d.
Sufficient to fill a dozen patty-pans.
Seasonable at any time.
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