Historical Recipes in the Digital AgeMain MenuCollections of UCC LibraryGeorge Boole RecipesIntroduction to George Boole recipesMrs. Anne Ryan RecipesIntroduction to Mrs. Anne Ryan recipesUCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46UCC Library
Elizabeth Pudding
1media/Capture15_thumb.PNG2022-03-08T02:18:05-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46398722U.295, Special Collections, UCC Library.plain2022-03-10T02:20:03-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46
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1media/Capture15.PNGmedia/Elizabeth pudding example.jpgmedia/Elizabeth pudding example.jpg2022-02-28T06:16:17-08:00Elizabeth Pudding10U.295, Special Collections, UCC Library.plain2022-03-11T06:47:50-08:00Ingredients 2 oz bread 1/4 margarine 1 pint milk 2 eggs Half wineglass of sherry Sugar Nutmeg
Method Break the bread into small pieces. Add the margarine. Bring the milk to boiling point, pour it over the bread. Leave until nearly cold. Beat the mixture with a fork until nice and smooth. Beat up the eggs, add them to the mixture, add sherry sugar and nutmeg. Pour the mixture into a well-greased pie dish and bake for about 3-4 hours or until it is brown. If you bake it very fast it will go watery when you put the spoon into it.
