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Simple Buttermilk Pudding Cooking Recipe

Below is the quick and easy cooking recipe for Buttermilk Pudding.

Warm three quarts of new milk, turn it with a quart of buttermilk, and drain the curd through a sieve. When dry pound in a marble mortar, with nearly half a pound of sugar, a lemon boiled tender, the crumb of a roll grated, a nutmeg grated, six bitter almonds, four ounces of warm butter, a tea-cupful of good cream, the yolks of five and whites of three eggs, a glass of sweet wine and a glass of brandy. When well incorporated, bake in small cups or bowls well buttered. If the bottom be not brown, use a salamander. But serve the Buttermilk Pudding as quick as possible, and with pudding sauce.

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