756. Pudding à la Eloise

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Time
Cook: 120 min Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Pudding
Sauce
Instructions (9)
  1. Put half a pound of bread-crumbs in a basin.
  2. Add two ounces of sago, six ounces of chopped suet, six eggs, five ounces of moist sugar, and a tablespoonful of either orange, lemon, or apricot marmalade.
  3. Mix all well together.
  4. Ornament the bottom of the mould with green angelica in syrup, and Smyrna raisins.
  5. Fill up the mould with the mixture.
  6. Place the mould in a stewpan containing water to half the height of the mould.
  7. Boil gently for two hours.
  8. Remove it from the mould.
  9. Serve with a sauce made of a tablespoonful of either of the marmalades, or of currant or apple jelly and two glasses of sherry poured over.
Original Text · last edited 13 days ago
756. Pudding à la Eloise.—It is made as follows: take half a pound of bread-crumbs, which put in a basin, with two ounces of sago, six ounces of chopped suet, six eggs, five ounces of moist sugar, and a tablespoonful of either orange, lemon, or apricot marmalade; mix all well together, and ornament the bottom of the mould with green angelica in syrup, and Smyrna raisins, and fill up with the mixture. Place the mould in a stewpan containing water to half the height of the mould, and boil gently for two hours; remove it from the mould, and serve with a sauce made of a tablespoonful of either of the marmalades, or of currant or apple jelly and two glasses of sherry poured over. This, I assure you, received great praise from the little party of juveniles that I had the other day.
Notes
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