Plum Pottage

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

base

veal and beef broths (a quart of each)
veal and beef broths (a quart of each) ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
a pound of stoned pruens
the crumb of two penny french rolls ↝ Rolls, french [Baked Products]

flavor and thickening

half a pound of stoned raisins ↝ Raisins [Dried fruits]
a quarter of a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
some pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a pint of red port
a pint of claret
a small quantity of grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]

coloring

a little cochineal

Instructions (6)

Add veal and beef broths, stoned pruens, and the crumb of two penny french rolls to a tamis cloth, rubbing all through.
Mix half a pound of stoned raisins, a quarter of a pound of currants, a little lemon juice, some pounded cinnamon, mace, and cloves, a pint of red port, a pint of claret, a small quantity of grated lemon peel, and lump sugar to the pulp.
Let all simmer together for one hour.
Add a little cochineal to make it of a nice colour.
Serve it up in a tureen.
Let it be of the consistence of water gruel.

Original Text

Plum Pottage.

To veal and beef broths (a quart of each) add a pound of stoned pruens and the crumb of two penny french rolls, rubbing all through a tamis cloth; then mix to the pulp half a pound of stoned raisins, a quarter of a pound of currants, a little lemon juice, some pounded cinnamon, mace, and cloves, a pint of red port, a pint of claret, a small quantity of[260] grated lemon peel, and season to the palate with lump sugar. Let all simmer together for one hour; then add a little cochineal to make it of a nice colour, and serve it up in a tureen. Let it be of the consistence of water gruel.

Notes

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