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This recipe is similar to a chess pie or a pecan pie without the pecans. It has all the classic characteristics of a pudding: eggs, sugar and butter, baked in a single crust.
Beat eight Eggs very well, and put them in a Pan with half a Pound of Butter, and the same weight of Loaf Sugar beat very fine, a little grated Nutmeg, set it on the Fire and keep stirring it ‘till it thickens like buttered Eggs, then put it in a Basin to cool, roll a rich puff Paste very thin, lay it round the Edge of a China Dish, then pour in the Pudding, and bake it in a moderate Oven half an Hour, it will cut light and clear. It is a pretty Pudding for a Corner for Dinner and Middle for Supper.