1385. BROWN-BREAD PUDDING, A LA GOTHA

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
For the pudding
For preparing the mould
For serving
For serving cold (optional)
Instructions (8)
  1. Mix the bread-crumbs, sugar, the yolks of eggs, and whipped cream, the lemon, cinnamon, and the salt, together in a large basin.
  2. Add the whipped whites of six eggs.
  3. Spread a plain mould with butter, and strew it with brown bread-crumbs.
  4. Spread a large spoonful of the preparation at the bottom of the mould, and arrange a layer of cherries (with the stones left in) upon it.
  5. Cover this with some of the preparation, and upon it place more cherries, and so on until the mould is filled.
  6. Place the pudding on a baking-sheet, and put in the oven (moderately heated), to be baked for about an hour.
  7. When done, turn it out of the mould on its dish, pour a purée of cherry-sauce round the base, and serve.
Serving cold (optional)
  1. If eating cold, it should be entirely covered with sifted sugar, mixed with one-fourth part of cinnamon-powder.
Original Text
1385. BROWN-BREAD PUDDING, A LA GOTHA. GET ready the following ingredients:—Twelve ounces of brown bread-crumbs, six ounces of pounded sugar, six eggs, half a pint of whipped cream, some grated lemon-rind, a little cinnamon-powder, one pound of morello cherries, and a little salt. Mix the bread-crumbs, sugar, the yolks of eggs, and whipped cream, the lemon, cinnamon, and the salt, together in a large basin; then add the whipped whites of six eggs, and set this aside. Next spread a plain mould with butter, and strew it with brown bread- crumbs; then, spread a large spoonful of the preparation at the bot- tom of the mould, and arrange a layer of cherries (with the stones left in) upon it; cover this with some of the preparation, and upon it place more cherries, and so on until the mould is filled. The pud- ding must now be placed on a baking-sheet, and put in the oven (moderately heated), to be baked for about an hour; when done, turn it out of the mould on its dish, pour a purée of cherry-sauce round the base, and serve. In Saxony, it is customary to eat this kind of pudding as a cake, when cold; in this case it should be entirely covered with sifted sugar, mixed with one-fourth part of cinnamon-powder.
Notes
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