Conservative Pudding

Ingredients

• Take two ounces of ratafias
• and two ounces of macaroons
• and four ounces of sliced sponge-cake
• pour over them half a pint of boiling cream
• adding gradually the yolks of six eggs well beaten
• a wine-glassful of brandy
• and a table-spoonful of sifted sugar
• Butter a plain mould
• boiling a quarter of a pound of sugar

Method

1. 1

   Soak the ratafias, macaroons, and sponge-cake in boiling cream for half an hour.

2. 2

   Beat well, add eggs, brandy, and sugar.

3. 3

   Grease a mould, pour in the mixture, cover, and steam for an hour and a half.

4. 4

   Serve with a sauce made from sugar and water.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 406. The excerpt below is the record exactly as published.

Conservative Pudding. — Take two ounces each of ratafias and macaroons, and four otmces of sliced sponge-cake, put them into a bisin, and pour over them half a pint of boiling cream. Let them soak for half an hour, then beat them well with a fork, adding gradually the yolks of six eggi well beaten, a wine-glassful of brandy, and a table-spoonful *f sifted sugar. Butter a plain mould, orna- ment it with dried cheriies, or any tasteful device, pour in the mixture, cover it with but- tered writing paper, tie it in a cloth, and steam it for an hour anH a half. Tuni it out upon a hot dish, and pour round, not on it, a 11 sauce made by boiling a quarter of a pound of sugar

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