Pineapple Pudding

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

one and a half gills of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
half a stick of vanilla pod ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
a quarter of a pound of warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quarter of a pound of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a quarter of a pound of castor sugar ↝ Sugars, granulated [Sweets]
three raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two and a half whipped whites of egg ↝ Egg, white only, raw [Eggs and omelets]
two tablespoonfuls of cut pineapple ↝ Pineapple, raw [Fruits and Fruit Juices]
foolscap paper buttered on both sides ↝ Rice paper [Crackers, excludes saltines]
pineapple and angelica that are cut with a plain round cutter about the size of a sixpenny piece ↝ Pineapple, raw [Fruits and Fruit Juices]
Aubois sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
pieces of pineapple ↝ Pineapple, raw [Fruits and Fruit Juices]
shredded pistachio ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]

Instructions (9)

Put one and a half gills of new milk in a pan with half a stick of vanilla pod to infuse for about twenty minutes standing the pan in the bain marie.
Mix a quarter of a pound of warm butter, a quarter of a pound of fine flour, and a quarter of a pound of castor sugar in a stewpan, and add the prepared milk to it.
Stir over the fire till it boils, turn into a basin and let it cool.
Mix into it three raw yolks of eggs, and work well together for seven or eight minutes.
Add two and a half whipped whites of egg and two tablespoonfuls of cut pineapple.
Have a plain mould well buttered and papered with foolscap paper buttered on both sides, and ornament it all over with pineapple and angelica that are cut with a plain round cutter about the size of a sixpenny piece.
Pour the mixture into the mould and steam for sixty to eighty minutes.
Turn out, remove the paper and serve iced Aubois sauce round it, and some of it in a boat.
Garnish the dish with pieces of pineapple round, and sprinkle over it a little shredded pistachio.

Original Text

Pineapple Pudding.
(Pouding aux Ananas.)
Put one and a half gills of new milk in a pan with half a stick of vanilla pod to infuse for about twenty minutes stand-ing the pan in the bain marie; mix a quarter of a pound of warm butter, a quarter of a pound of fine flour, and a quarter of a pound of castor sugar in a stewpan, and add the prepared milk to it, stir over the fire till it boils, turn into a basin and let it cool, then mix into it three raw yolks of eggs, and work well together for seven or eight minutes, and add two and a half whipped whites of egg and two tablespoonfuls of cut pineapple. Have a plain mould well buttered and papered with foolscap paper buttered on both sides, and ornament it all over with pineapple and angelica that are cut with a plain round cutter about the size of a sixpenny piece; pour the mixture into the mould and steam for sixty to eighty minutes; then turn out, remove the paper and serve iced Aubois sauce round it, and some of it in a boat; garnish the dish with pieces of pineapple round, and sprinkle over it a little shredded pistachio.

Notes

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