Ising Puddings*
To Make Ising Puddings
Take great otemeale and pick it and let it soake in thick creame 3 howere, then put thereto yolkes of egs, and some whites, pepper, and set them not too full, and seeth them a good while.
1st Try:
| 2 c. | Quaker Oats |
| 1 pint | whipping cream |
| 1 | whole egg |
| 1 | yolk, beaten |
| 1 tsp. | fresh ground pepper |
| |
2nd Try
| 2 c. | McCann\'s Irish Oats |
| 1 pint | cream (used 1/2 heavy, 1/2 light) |
| 1 | whole egg |
| 1 | yolk, beaten |
| 1 tsp. | fresh ground pepper |
| |
Steps
- 1st Try: (Oct. meeting)
Soak oats in cream 1/2 hour.
- Add eggs & pepper. Mix well.
- Bring to a boil, stirring constantly, and simmer for @ 30 minutes.
- Drain off liquid before serving.
- 2nd Try: (Nov. meeting)
Soaked oats 1/2 hour (should be longer - even overnight.)
- Same as #1, but cooked at lower heat.
- Removed from heat when mixture was thick enough to pull away from sides of pan, to avoid overcooking/separating.
Note
We were trying to create a pudding based on this recipe and "to make white estings" (Good Huswives Jewell, part I)
1st Try:
Cream separated out into a buttery liquid. Maybe try a double boiler.
A. It was suggested we try this w/ whole grain oats.
B. We tried an icing of sugar & rosewater. Tasted okay.
Version 1: inexpensive version 2: The imported oats were more expensive but worth it.
People like it warm - Big Hit
Infinitely expandable.
Rich & filling
Yum!
It was suggested that this be published in Baronial Newsletter - submitted Nov. 1989
