posted by Angel 11-29-98 8:33 PM
from "The Art of Cookery Made Plain and Easy", by Hannah Glasse, dated 1747.
Spinach Pudding
Serves: 4 helpings.
8 oz. chopped cooked or frozen, thawed spinach
3 eggs
pinch salt
2 ozs. caster sugar. (superfine)
1/2 cup + 2 tablespoons thin cream
1 oz. fine white, fresh bread crumbs
pinch of grated nutmeg
1/4 cup melted butter
few drops green food colouring
Butter for greasing and to sauce the dish
juice of 1 seville orange, sweetened to taste.
Drain the spinach well.
Whisk the eggs, salt, and sugar together until liquid and frothy.
Mix in the cream, then the breadcrumbs and nutmeg.
Stir well to blend, then mix in the spinach, melted butter and green food colouring.
Put a thick cloth in the bottom of a large pan of water, and bring water to simmering point.
Grease a basin big enough to allow the pudding 2.5cm (1") head-space.
Turn the pudding into the basin, and cover tightly.
Lower the pudding into the water which should reach 1/2 way up its sides.
Simmer for 45 to 60 minutes, until the pudding is firm in the middle.
Remove basin from pan and let the pudding stand at room temperature for 10 to 15 minutes before turning out.
Complete the pudding by pouring over it extra melted butter and the orange juice.
Serve with cream if desired.