Cold Maraschino Pudding
From The table, 1889
Serves 4
Serve immediately after pouring the sauce.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 270. The excerpt below is the record exactly as published.
Cold Maraschino Pudding1. — Put in a copper basin a quarter of a pound of powdered sugar, two whole raw eggs, and grate in the rind of a quarter of a medium-sized lemon, and with a pastry whip beat the whole sharply for two minutes ; put the basin on a very moderate fire, then beat it vigorously for five minutes more. Remove it from the fire, lay the basin on a table, continue beating slowly for two minutes longer, then give the whip a sharp shake, so that all that adheres to it falls into the basin. Now add a quarter of a pound of flour, and with a wooden spoon mix slowly and carefully the whole for two minutes. Cover a pastry baking-pan with a sheet of brown paper, pour the paste over it, spread out to the thickness of half an inch ; put it into a moderate oven, and let bake for fifteen minutes, then take it out, let cool for another fifteen minutes, and remove from the pan. Place it on a table upside down, remove the paper, and with a knife cut it into small, square, dice-shaped pieces, mixing with them one ounc« D ESSER TS. 329 of dried currants, as for No. 1080, and one ounce of finely chopped can- died citron. Butter and sugar well six small pudding-molds, each capable of con- taining one and a half gills. Fill them equally with the above preparation, then put in a vessel four ounces of powdered sugar with two raw eggs ; beat well with a pastry- whip for two minutes, then add a pint of cold milk, mixing again for one minute, strain through a sieve into another vessel, add half a teaspoonful of lemon essence, and stir lightly for one minute more. Pour this slowly over the puddings, a little each time, so as to give the necessary opportunity for it to absorb; lay them on a tin pan, filled to half the height of the molds with warm but not boiling water, then place in a moderate oven to steam for thirty minutes ; remove them from the pan, and lay them in a cool place for one hour, afterwards leav- ing them in the ice-box until ready to serve. Take a pint of whipped cream, as for No. 1254, put it in a vessel, mixing in for two minutes half a gill of good maraschino, and leave it in the ice-box until ready ; then prepare a cold dessert-dish. Run a thin knife down each pudding sepa- ' rately, from top to bottom, pass it carefully around the mold, so as to detach them easily. Pour the maraschino sauce over, and send to the table immediately. 1135. Cold Pudding a la Porfirio Diaz.— Prepare six small puddings exactly the same as for No. 1134, only substituting sauce a la Diaz (No. 1136) for the maraschino sauce. 1136. Sauce a la Diaz. — Put into a saucepan half a pint of Jamaica rum, three ounces of granulated sugar, half a split vanilla-bean, grate in the rind of a medium-sized orange, and add a gill of Marcella wine. Place the pan on the stove, and as soon as the liquid catches fire put on the cover, and let boil for one minute only. Set the pan on one side to allow it to infuse for five minutes, then strain through a fine sieve into a bowl, transfer it to a jar, cover tightly, and let cool off thoroughly. When ready to serve, pour the sauce pver the puddings, distributing it evenly, and then send to the table. 1137. English Pudding, Baked. — Put in a saucepan two gills of sweet cream, three ounces of powdered sugar, and the peel of half a medium- sized lemon; place the pan on the stove, and, with a spatula, stir, and let boil for three minutes and take off the fire. Have ten ounces of stale French bread, pare off the crust and cut it into small, dice-shaped pieces; add them to the preparation, mixing lightly; put on the lid, and let the bread soak for ten minutes. Chop up very fine one ounce of candied cit- ron; mix it with four ounces of dried currants, prepared as for No. 1080, four ounces of melted butter, four ounces of melted and strained beef- marrow, and a saltspoonful of salt. With the hand stir thoroughly for two minutes. Pour this preparation in with the soaked bread, and mix gently, either with the hand or a spatula, for ten minutes; meanwhile breaking in three eggs, one by one at a minute's interval, and adding a gill of Madeira wine and half a gill of cognac. Butter, and sprinkle well with bread-crumbs a two-quart pudding-mold; pour in all the prepara- 330 THE TABLE. tion, lay it on a baking-pan, and place it in a slow oven to bake for one and a half hours. Remove, and with the aid of a towel turn it onto a hot dessert-dish, serving it with a hot Sabayon sauce au madere (No. 1138). 1138. Sabayon Sauce an Madere.— Put in a saucepan four egg yolks and an ounce and a half of powdered sugar; place it on a hot stove, and with a wire whip stir well for two minutes. Drop in gradually two gills of Madeira wine; stir continually for two minutes; take from the fire, and strain through a fine sieve over the pudding. 1139. French Pudding a la Delmonico. — Line theinsides of six oval, channeled, deep tart-molds, each holding one and a half gills, with four ounces of pie-paste (No. 1077). Prepare a cake exactly as for Maraschino pudding (No. 1134), and when cooked and on the table, remove the paper, and break up the cake in small pieces, into a vessel. Moisten with two gills of cold milk and two eggs, and mix well with the spatula for two minutes; add two ounces of dried currants
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Cook this with the app: pantry check, scaling, and the assistant.