Custard Pudding No. 1

Original Instructions

1. 1

   Take five tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour

2. 2

   Set the rest of the milk to boil, flavoring it with bitter almonds broken up

3. 3

   When it has boiled hard, take it off, strain it and stir it in the cold milk and flour

4. 4

   Set it away to cool and beat well eight yolks and four whites of eggs

5. 5

   Add them to the milk and stir in, at the last, a glass of brandy or white wine, a teaspoonful of powdered nutmeg and half a cupful of sugar

6. 6

   Butter a large bowl or mold; pour in the mixture; tie a cloth tightly over it

7. 7

   Put it into a pot of boiling water and boil it two hours, replenishing the pot with hot water from a tea-kettle

8. 8

   When the pudding is done, let it get cool before you turn it out