Michael Angelo Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (22)

Pudding

4 qts. of milk ↝ Milk, NFS [Milk, reduced fat]
a little rennet
4 lb. of curd, well pounded in a mortar ↝ Soybean curd [Soy and meat-alternative products]
3 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 extra yolks well mixed ↝ Egg, yolk only, raw [Eggs and omelets]
31/2 ozs. of fine sugar ↝ Sugar, NFS [Sugars and honey]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]
1/2 lb stoned raisins soaked in a little brandy ↝ Raisins [Dried fruits]
21/2 ozs. of the crumb of white and of brown bread mixed ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
11/2 ozs chopped citron peel ↝ Orange peel, raw [Fruits and Fruit Juices]
The 2 whites not previously used are well whipped up into a stiff froth ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
A little brandy may be added to flavour ↝ Brandy [Liquor and cocktails]

Sauce

1 spoonful of potato flour ↝ Potato flour [Vegetables and Vegetable Products]
1/2 pt. of new milk ↝ Milk, NFS [Milk, reduced fat]
add sugar ↝ Sugar, NFS [Sugars and honey]
a little brandy ↝ Brandy [Liquor and cocktails]

Almond Custard Sauce

1 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
1 oz. of sugar ↝ Sugar, NFS [Sugars and honey]
1 oz sweet almonds blanched, and pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
3 bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the strained yolks of 3 eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a glassful of Cognac ↝ Brandy [Liquor and cocktails]

Instructions (10)

Turn 4 qts. of milk with a little rennet, strain off the curd quite dry; then weigh 4 lb. of curd, well pounded in a mortar, take 3 whole eggs and 2 extra yolks well mixed, 31/2 ozs. of fine sugar, a little cinnamon, 1/2 lb stoned raisins soaked in a little brandy, 21/2 ozs. of the crumb of white and of brown bread mixed, 11/2 ozs. chopped citron peel.
Mix the whole well together.
The 2 whites not previously used are well whipped up into a stiff froth, and added just before cooking the pudding.
Boil as you would a plum pudding; or the mixture is sometimes put into a plain mould and steamed 1 hour, then served directly.
A little brandy may be added to flavour.

For Sauce

1 spoonful of potato flour, 1/2 pt. of new milk, add sugar and a little brandy.

Or this Sauce

a very thick Almond Custard, flavoured with Cognac.
For this boil 1 pt. of milk with 1 oz. of sugar; add 1 oz sweet almonds blanched, and pounded, 3 bitter almonds, and boil 10 minutes.
When the sauce is off the boil pour it over the strained yolks of 3 eggs, and return it to the stewpan.
Let all again cook, but not boil, strain, and then lastly add a glassful of Cognac.

Original Text

“Michael Angelo Pudding.” or “Curd Pudding.”
Turn 4 qts. of milk with a little rennet, strain off the curd quite dry; then weigh 4 lb. of curd, well pounded in a mortar, take 3 whole eggs and 2 extra yolks well mixed, 3½ ozs. of fine sugar, a little cinnamon, ½ lb. stoned raisins soaked in a little brandy, 2½ ozs. of the crumb of white and of brown bread mixed, 1½ ozs. chopped citron peel. Mix the whole well together. The 2 whites not previously used are well whipped up into a stiff froth, and added just before cooking the pudding.
Boil as you would a plum pudding; or the mixture is sometimes put into a plain mould and steamed 1 hour, then served directly.
A little brandy may be added to flavour.
For Sauce: 1 spoonful of potato flour, ½ pt. of new milk, add sugar and a little brandy.
Or this Sauce: a very thick Almond Custard, flavoured with Cognac. For this boil 1 pt. of milk with 1 oz. of sugar; add 1 oz. sweet almonds blanched, and pounded, 3 bitter almonds, and boil 10 minutes. When the sauce is off the boil pour it over the strained yolks of 3 eggs, and return it to the stewpan. Let all again cook, but not boil, strain, and then lastly add a glassful of Cognac.

Notes

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