Biscuit Pudding

Ingredients

• Rub through a sieve 8 ounces of dry sponge cake.
• add a few browned almonds.
• Pour over it a custard made of 1 quart of milk.
• 4 ounces of sugar.
• 8 yolks.
• 1 ounce of butter.

Method

1. 1

   Rub through a sieve 8 ounces of dry sponge cake, add a few browned almonds, and flavor with vanilla.

2. 2

   Pour over it a custard made of 1 quart of milk, 4 ounces of sugar, 8 yolks, and 1 ounce of butter.

3. 3

   Beat the whites firm and mix into the custard.

4. 4

   Bake in small molds in water.

5. 5

   Serve with vanilla cream sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 64. The excerpt below is the record exactly as published.

ounces of sugar, the grated rind of one lemon. Bake in small molds in water, and serve with a nice wine or fruit sauce. 477.— SHREDDED WHEAT BISCUIT CUSTARD. Prepare the same as for the Bread Custard No. 476. Grape uuts and many of the ready-to-eat break- fast foods may be made into Custard Puddings. If served in cups less eggs can be used, also less of the crumbs or breakfast foods. The custards may be served hot or cold with a spoonful of whipped cream. 478.— BABA AU RUM. Bake the preparation No. 409 or 4 10 in the small pudding molds. Before serving, dip into a hot sherry wine sauce; place in saucer and cover with a thick English cream sauce, flavored rum. Serve Ks a hot or cold pudding. PAUL RICHARDS' BOOK OP BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 55 479.— BABA POLONAISE. the butter and chocolate; flavor vanilla, and stir Prepare same way as No. 478. Serve with sauce '° "** '88^- ^'^' '° ""i molds and bake in water. polonaise. Another way to make Chocolate Padding, is to make the Bread-Custard Pudding No. 476, add- 480.— BISCUIT PUDDING. ing chocolate to the custard, and bake as usual. Rub through a sieve 8 ounces of dry sponge cake, add a few browned almonds, and flavor vanilla. 487-COCOANUT PUDDING. Pour over it a custard made of i quart of milk, 4 Prepare the pudding No. 476, and add some ounces of sugar, 8 yolks, i ounce of butter, shredded cocoanut. Serve with orange or vanilla Beat the whites firm and mix into the custard, sauce. Bake in small molds in water. Serve with vanilla 488. CORNSTARCH PUDDING cream sauce. ^ < ■„ I quart of milk, 4 ozs. cornstarch, 5 ozs sugar, 481.— BANANA PUDDING MERINGUE. 4 eggs, i oz. butter. Bake a sheet of cake, either Sponge or Layer ^'^^^"^ '•>" cornstarch in a little cold milk; set Cakes. Spread with Pastry Cream No. 127. and f"'^ ^°^ ^"^ar to boil; take off the fire and siir cov^r with sliced bananas. Sprinkle with some '° '^e starch and butter; let cool a little, stir in good rum, and cover with Meringue Paste No. 93. T ^ t 1^7. I""'"*' ^'*' *'"' "'""' °' Dust with sugar and brown nicely. Serve with '^f J^' ^''°"' ^f ^™ """^ '"''' '°e«"^"- Fi» ■c. 1- u -..u u i. »j ■°'° '°e prepared pudding forms, and bake in English cream sauce, with rum — hot or cold. . , -J . ^, i"»"i=., auu udKe in water for about fifteen or twenty minutes, or till 482.— BLUEBERRY ROLL, Baked or Steamed. '^^^ ''gss are set. BLACKBERRY ROLL, Baked or Steamed. '^''■s pudding breaks readily if heated too much T> .1. v 1 J 11 • .u ^'^"^ '' " ^°°e- It should stand to set for a JnT^. 1 ^p n K '" «' ^"^l ""Z"^ ^ "•""" ''«^°" ''^"'■°8- «> •' <=- be turned from the the Baked Apple Roll No. 456; the Steamed RoU :„old without breaking. Serve with fruit or cream the same as No. 460. s^^^g hot or cold. 483.-BLACKBERRY MERINGUE. 489.-COTTAGE PUDDING BLUEBERRY MERINGUE. ^ ^ x-uijmiNt.. Prepare the same way as for Apple Meringue ^^"P^^J^" P°f i°g No. 462; add fruit or No. 458. wiih a compote or marmalade of fruit. ""'"''• ^""^ "'"' '"''"' °' *'"" *^"'=«- 484— CABINET PUDDING. 490.— CABINET PUDDING A LA ROYALE. Butter and sugar the molds. Line with Char- Prepare the pudding molds with butter and jotte Russe crust No. 97. Fill the centre with sugar. Cut some Sponge Cake or other plain cake peaches, cherries, and angelica cut in small dice- in dices; half fill the molds and sprinkle with a few add some browned almonds or crushed macaroons' sultana raisins and currants, and some finely cut Fill with custard No. 160. Bake in water till the citron. Pouroveritacustard,saturatethoroughly, custard is set. Serve with chaudeau or cream and bake in water. Serve with wine, cream or sauce. fruit sauce. 491.— PUDDING A LA COMTESSE 485.-CHOCOLATE PUDDING. Bakeinthepnddingmoldsthedaybeforeusing, ^ lb. butter, j4 lb. sugar, 1 lb. bread crumbs, small cakes from mixture No. 249. Cut the cake 8 ozs. of cocoa or chocolate, JS< pint milk, 12 eggs, in slices, spread each slice with raspberry or vanilla extract. strawberry jam, and put together in the shape as Separate the eggs; cream butter and sugar same they are cut. Before serving, dip the cake in a as for cakes. With the yolks add the cocoa, milk, hot apricot sauce; put in the dish. Serve with flavor and crumbs. Beat the whites firm and mix Sauce Macedoine flavored with Kirschwasser or together. Fill in the buttered aad sugared forms, Maraschino, and bake in water. Serve with chocolate or vanilla cream sauce. 492.-PUDDING A LA PARISIENNE. 486.-CHOCOLATE PUDDING. J^ITITa °^f '"/PP"','"''™^»de, flavor *» wi'ti the grated nnd of one lemon, and while 8 ozs. farina, 2 quarts milk. 8 ozs. sugar, warm mix with two ounces of butter and six yolks 6 ozs. chocolate, 4 ozs. butter. 8 yolks.

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