Americain Pudding

Ingredients

• 2 ounces fresh bread crumbs
• 3 ounces brown sugar
• 3 ounces flour
• 2 ounces beef marrow
• 2 ounces beef fat
• 3 egg yolks
• 1 egg
• 3 ounces candied fruit in dice
• orange and lemon peel
• rum or brandy

Method

1. 1

   Combine all ingredients in a mould and cook in a bain-marie or steam.

2. 2

   Serve with sabayon or hard sauce with rum.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 201. The excerpt below is the record exactly as published.

3 egg yolks 15 minutes, whip 10 — 410' — ENTREMETS MISCELLANEOUS whites very hard mixed and dressed on oven dish dec. baked according to size 10 to 20 min., flavor with va¬ nilla or orange liquors, put little fecula if not served immediately. Surprise or Alaska, ice cream on bis¬ cuit, cov. and dec. w. comp, souffle omelet, baked quickly, divers styles. Creole ice cream, pineapple, Jamaique ice cream w., rum, Elizabeth vanilla ice cream w. candied violets, cov. w. spoon sugar, Moka cafe ice cream, Islandaise w. dry coruncopia biscuit in center, fill, last minute w. rum or brandy, burn on table, divers styles. Puddings Amandes, Comp, almonds, 3 ounces butter, 3 ounces sugar, 3 ounces flour, 3 gills of almond milk, thi. w. 5 egg yolks, 5 whipped whites of eggs very stiff in mould sprinkled almonds, sabayon w. orgeat. Americain, Comp. 2 ounces fresh bread crumbs, 3 oun¬ ces brown sugar, 3 ounces flour, 2 ounces beef mar¬ row, 2 ounces beef fat, 3 egg yolks, 1 egg, 3 ounces candied fruit in dice, orange and lemon peel, rum or brandy, in mould, cooked in bain-marie or steam, sabayon rum or hard sauce w. rum. Anglais (English style) Comp. 2 ounces butter, 2 y2 ounces sugar, 4 ounces chopped almonds, 1 egg, 1 yolk, y2 gill cream, salt, orange water, in dish, baked, or roly pudding (see Pudding roule). Bohemienne, Cold, small pancake fil. w. candied fruit salpicon, thi. marmalade in border mould fill. w. custard comp, unmould, cold, sabayon sauce. Bresilien, Comp, tapioca, in mould lined w. caramel. Cabinet, Same comp, for cream, mould lined lady fin¬ gers or layer, w. fruit salpicon, baked in baimmarie, divers sauce. Creme, Cream comp. 1 qt. hot' milk, 10 ounces sugar, 4 eggs, 8 yolks, vanilla, whipped, in mould, cooked in bain-marie, 50 min. per quart, same used for custard, divers sauces., flavor. Custard, Comp, same Cream pudding. Diplomate, In cylindric mould dec. w. candied fruit fill, biscuit dipped w. kirsch, raisins and layer Bava- roise comp. w. vanilla, unmould gar. around with fruit compote panaches, sabayon sa. w. champagne. — 411 — CANCEL’S CULINARY ENCYCLOPEDIA Ecossais, Comp. French bread pudding (Pain a la Fran- gaise) add fresh fruit in season 5 ounces per quart, raspberries w. currant sa. Indienne, Comp, pudding souffle, add 2 ounces of gin¬ ger candies in dice, cream sa. w. ginger. Malakoff, Comp, light Bavaroise w. double cream and fruit puree, biscuits between sabayon sa. Mousseline, Comp. y2 lb. butter, y2 lb. sugar, worK well 20 egg yolks, use 1 yolk at a time, cook without boiling, mixed w. 14 whipped whites in mould fill, half, poached in bain-marie 30 minutes, sabayon or . fruit sa. g xt-jP^s bnsnW Nesselrode, Comp. See Crdme Anglaise sa. add chest- nut puree w. candied fruit salpicon, whipped cream in proportion in mould and close w, butter around, frozen, unmould, gar. w, chestnuts dipped in choco¬ late. m ■ mo i s - , 30 Pain a I’Anglaise, Bread English style, buttered, sugar, w. currants, same comp, cream custard or dish, baked. Pain a la Frangaise, Bread French style, 10 ounces fresh bread crumbs, dipped in milk, y2 lb. sugar, 4 eggs, strained, add 4 whipped whites in mould, poach in bain-marie, sabayons sa. Pain a TAIIemande, Bread German style, 12 ounces bread crumbs, dipped in wine cinnamon, 6 ounces brown sugar,

Cook this with the app: pantry check, scaling, and the assistant.