Pudding Catchup (No. 446)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

Half a pint of brandy ↝ Brandy [Liquor and cocktails]
“essence of punch” (No. 479)
“Curaçoa” (No. 474)
“Noyeau,”
a pint of sherry
an ounce of thin-pared lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
half an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
a quarter of a pint of capillaire, or No. 476.
No. 476

for serving

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Steep the brandy, essence of punch, Curaçoa, Noyeau, sherry, lemon-peel, and mace for fourteen days.
Strain the mixture.
Add the capillaire or No. 476.

Serving suggestion

This will keep for years, and, mixed with melted butter, is a delicious relish to puddings and sweet dishes.

Original Text

Pudding Catchup.—(No. 446.)

Half a pint of brandy, “essence of punch” (No. 479), or “Curaçoa” (No. 474), or “Noyeau,” a pint of sherry, an ounce of thin-pared lemon-peel, half an ounce of mace, and steep them for fourteen days, then strain it, and add a quarter of a pint of capillaire, or No. 476. This will keep for years, and, mixed with melted butter, is a delicious relish to puddings and sweet dishes. See Pudding Sauce, No. 269, and the Justice’s Orange Syrup, No. 392.

[286]

Notes

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