Brandy Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

for the mould

jar raisins stoned, or dried cherries ↝ Raisins [Dried fruits]
dried cherries ↝ Cherries, dried [Dried fruits]
thin slices of French roll ↝ Rolls, french [Baked Products]
ratafias, or macaroons
macaroons ↝ Cookie, macaroon [Cookies and brownies]
two glasses of brandy ↝ Brandy [Liquor and cocktails]

for the pudding mixture

four eggs, yelks and whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of milk or cream ↝ Milk, NFS [Milk, reduced fat]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the rind of half a lemon finely grated ↝ Lemon, raw [Citrus fruits]

Instructions (4)

Line a mould with jar raisins stoned, or dried cherries, then with thin slices of French roll; next to which put ratafias, or macaroons, then the fruit, roll, and cakes in succession, until the mould be full; sprinkling in at times two glasses of brandy.
Beat four eggs, yelks and whites: put to them a pint of milk or cream, lightly sweetened, with half a nutmeg, and the rind of half a lemon finely grated.
Let the liquid sink into the solid part; then flour a cloth, tie it tight over, and boil one hour; keep the mould the right side up.
Serve with pudding sauce.

Original Text

Brandy Pudding.

Line a mould with jar raisins stoned, or dried cherries, then with thin slices of French roll; next to which put ratafias, or macaroons, then the fruit, roll, and cakes in succession, until the mould be full; sprinkling in at times two glasses of brandy. Beat four eggs, yelks and whites: put to them a pint of milk or cream, lightly sweetened, with half a nutmeg, and the rind of half a lemon finely grated. Let the liquid sink into the solid part; then flour a cloth, tie it tight over, and boil one hour; keep the mould the right side up. Serve with pudding sauce.

Notes

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