HOLLANDAISE PUDDING

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 45 min Total: 45 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

four sponge cakes ↝ Cake, sponge [Cakes and pies]
three macaronis ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
three water biscuits ↝ Crackers, water biscuits [Baked Products]
one slice of stale bread ↝ Bread, pumpernickel [Baked Products]
two ounces of dried cherries ↝ Cherries, dried [Dried fruits]
one ounce of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
one glass of sherry
one pint of milk ↝ Milk, NFS [Milk, reduced fat]
three eggs, whites and yolks beaten separate ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
green angelica ↝ Green beans, raw [String beans]

Instructions (7)

Break four sponge cakes into crumbs, three macaronis, three water biscuits, one slice of stale bread; crumble all together.
Pour one pint of milk over three eggs, whites and yolks beaten separate.
Add butter last of all.
Ornament in a basin with green angelica.
Steam for three-quarters of an hour.
Try with a knife to see if ready.
Serve with German sauce round the base.

Original Text

HOLLANDAISE PUDDING.

Break four sponge cakes into crumbs, three macaronis, three water biscuits, one slice of stale bread; crumble all together. Then two ounces of dried cherries, one ounce of almonds, one glass of sherry, one pint of milk poured over three eggs, whites and yolks beaten separate. Add, last of all, butter, and ornament in a basin with green angelica. Steam for three-quarters of an hour. Try with a knife to see if ready. Serve with German sauce round the base.

Notes

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