Citron Pudding

Ingredients

• the yolks of sixteen fresh eggs
• % lb. of sugar
• % lb. of melted butter
• line two deep pie-plates with puff paste
• some preserved citron

Method

1. 1

   Beat yolks and sugar, mix in melted butter, line pie plates with puff paste, fill with batter, and bake.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 345. The excerpt below is the record exactly as published.

Citron Pudding Cherry Pudding PUDDINGS, close, steam or boil for an hour and a half. Cherry Pudding, Baked. — Wash and stone the cherries, put a layer of them at the bottom of a well-buttered pie-dish, and strew over this a little sifted sugar and a small quantity of finely chopped lemon-rind ; lay over these some thin bread - and - butter, and repeat the layers until the dish is full, finishing with cherries strewn over with sugar; pour a large cupful of water over the whole, and bake in a good oven. This pudding may be made with dried or preserved cher- ries, when, instead of water, a little custard may be used to moisten the bread. The kernels of the cherries, too, may be blanched and sliced, and used instead of lemon-rind. Time to bake, three-quarters of an hour. Cherry Pudding, Boiled. — Make some good suet crust, line a plain, round buttered basin with it, leaving a little over the rim ; fill it with cher- ries, washed and picked, add a little sugar and some finely chopped lemon- rind, wet the edges of the paste, lay a cover over the pudding, and press the edges closely round. Tie a floured cloth over the pudding, and plunge it into a saucepan of boiling water, which must be kept boiling, or the pudding will become heavy. Before turning it out dip the basin into cold water for a moment. Serve with sifted sugar. A small pudding will require about two hours to boil. If the cherries are not fully ripe, a longer time must be allowed. Chestnut Pudding. — Boil the large Italian or Spanish chestnuts until tender, remove the shells and skins, and rub them through a sieve or put them through a vegetable - press. They may be piled in a light, powdery heap in a glass dish, and have a wineglassful of sherry or Marsala poured over them. Cover them with whipped cream slightly sweetened. This is a delicious dessert, and may easily be made in the United States. Our native chestnut may even be used for it, but its small size renders the shelling and peeling a tedious task. Chestnut Pudding, Italian. — Boil i lb. of the large Italian chestnuts, peel them, and put them through a vegetable-press. Moisten them with two table-spoonfuls of sherry, heap them in a shallow dish, and surround or cover them with whipped cream. Garnish with a circle of whole chest- nuts, boiled and peeled. Chocolate Pudding. — Three-quar- ters of a cupful of chocolate grated to one quart of new milk. Let it boil ; then set to cool. Beat until very light and thick the yolks of four eggs, re- serving the same number of whites, with which to make a meringue. Sweeten with lb. of white sugar, and flavor delicately with vanilla. The chocolate being cool, gradually stir in the sweetened eggs, put it into a baking-dish, and let it bake slowly. To make the meringue, beat up the whites until they will stand alone; add by degrees four table-spoonfuls of sifted pulverized sugar, and flavor with a little vanilla or lemon-juice. When the chocolate portion is again cool, heap up the meringue upon it, and brown slightly by holding over it the red-hot lid of an oven, or some- thing of the sort. Citron Pudding. — Beat until very thick and light the yolks of sixteen fresh eggs ; stir in gradually, beating all the time, % lb. of sugar; then mix in % lb. of melted butter from which all the salt has been previously washed. Now line two deep pie- plates with puff paste. Cut into thin slices some preserved citron

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