| RECIPE
|
|
Swiss Pudding.
Beat to a strong froth six eggs
with six ounces of pow-
dered sugar, and then stir in a pint
of good cream. Place
the mixture in a buttered mould with
a buttered paper
over it, tie it down closely, and steam
it for half an hour.
Let it stand a little before it is turned
out. It should be
served cold, with any kind of good preserve
or flavoured
syrup put round it.
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