College Pudding

Ingredients

• three-quarters of a pound of beef marrow
• one ounce of candied lemon
• one ounce each of candied lemon, orange peel
• one ounce of candied citron
• half a pound of well-washed and dried currants
• half a pound of bread crumbs
• a quarter of a pound of pounded sugar
• three eggs
• half a gill of brandy
• one of sherry

Method

1. 1

   Mix beef marrow with chopped candied fruits, currants, bread crumbs, and sugar.

2. 2

   Add eggs, brandy, and sherry, mix well, and fill buttered moulds.

3. 3

   Bake in a moderately-heated oven for half an hour.

4. 4

   Serve with a sauce made from egg yolks, sugar, and sherry.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 178. The excerpt below is the record exactly as published.

n ounce of candied citix>n and two ounces of dried cherries ; lay at the bottom of the mould some of the mixed fruit, on these lay some slices of sponge cake, and continue alternate layers till the mould is two- thirds full Then beat the yolks of six eggs for about a minute, and add while stirring a pint of boiled milk, half a gill of brandy, and a quarter of a pound of pounded sugar. When the lot is well mixed together, pass slowly through a tammy into the mould ; let it thus stand for a few minutes, after which cook the pudding in a bain-marie for half an hour, then turn it out of the mould on to a hot dish, and serve with a custard sauce or a sauce made as follows : — Put the yolks of six eggs into a stewpan with half a pint of syrup, stir this over the fire until the sauce coats the spoon, then add a gill of brandy, or some other liqueur, pass the sauce through a tammy, and pour it over the pudding before serving. 819. CHESTNUT PUDDING. Peel and boil two pounds of fine chestnuts, remove the second skin, and rub the pulp through a fine wire sieve ; place the pur6e in a stewpan with a pint of milk or cream, two ounces of butter, a quarter of a pound of sugar, a tea- spoonful of vanilla essence, and a pinch of salt; stir the lot over the fire until the mixture thickens, then quicken the stirring so as to prevent the contents from adhering to the bottom of the pan, and as soon as it detaches itself from the sides of the said pan remove it from the fire, add PRACTICAL HOUSEHOLD COOKERY. 403 the yolks of six eggs, properly beaten, and the whites of four, whipped firm. When these have been well mixed together with the spoon, pour it into a plain mould well spread with butter, and boil in a bain-marie for about an hour. When done, turn the pudding carefully out of the mould into a hot dish, and serve with a little apricot jam, previously warmed and diluted for the purpose. 820. GINGER PUDDING. Put a pint of good milk into a stewpan on .the fire, with a quarter of a pound each of sugar and butter, and a pinch of salt. As soon as it boils, draw the stevrpan from the fire ; sprinkle six ounces of flour. Stir the whole together, put it back on the fire, stining the while for five minutes longer, then remove the pan from the fire ; add gradually, one by one while stirring, six eggs and six ounces of preserved ginger cut into small pieces. Mix the lot well together, spread a mould with butter, pour the mixture in it, and cook in a bain-marie for about an hour and a half; then turn the pudding out of the mould into a hot dish, and serve with custard sauce, made with syrup from the ginger, poured over it. 821. LEMON PUDDING. Rub on sugar the peel of four lemons, put this with the juice of two in a basin with a pint of good milk, the yolks of eight eggs, and the whites of three whisked, a quarter of a nutmeg grated, a good pinch of cinnamon powder, a small pinch of salt^ and six ounces of pounded sugar. Mix the lot well together with a wooden spoon, after which put a border of puff paste round the edge of a pie-dish, spread the inside with butter, pour the mixture into it, and put in a moderately-heated oven to bake for about half an hour. When done, shake over some sifted sugar, and serve. 4o6 PRACTICAL HOUSEHOLD COOKERY. 822. BREAD AND BUTTER PUDDING. Cut about a pound of thin slices of bread and butter, and put them in a pie-dish, which must only be half full, together with a quarter of a pound of well-washed and dried currants, and two ounces of chopped candied citron between the slices. Boil one pint of milk with the peel of a lemon, a pinch of salt, and six ounces of sugar ; break four eggs into a basin beat them up with a fork, then add the milk gradually to them. Strain the lot through a tammy into the pie dish ; let it soak thus for ten minutes, and bake in a well-heated oven for half an hour. When done, shake over the top some sifted sugar, and serve. 828. COLLEGE PUDDING. Chop up three-quarters of a pound of beef marrow, and put it in a basin with one ounce each of candied lemon, orange peel, and candied citron, all chopped coarse, also half a pound of well-washed and dried currants, half a pound of bread crumbs, and a quarter of a pound of pounded sugar ; mix these well together with the hands, then add three eggs, half a gill of brandy and one of sherry

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