Diplomate Pudding

Ingredients

• sponge, or any kind of left over cake
• a teaspoonful of chopped candied fruit
• one quart of milk
• six eggs
• a half pound of sugar

Method

1. 1

   Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould.

2. 2

   Add about a teaspoonful of chopped candied fruit to each person.

3. 3

   Make a custard with one quart of milk, six eggs and a half pound of sugar; pour over the cake in the mould, and bake.

4. 4

   Serve with brandy sauce with some chopped candied fruit in it.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 59. The excerpt below is the record exactly as published.

Diplomate pudding Coffee DINNER Cream of celery Pompano, Cafe Anglaise Chicken saute, Portugaise Fresh asparagus, Hollandaise Julienne potatoes Romaine salad Sponge cake Compote of mixed fruits Coffee Orange en supreme. Slice- six oranges, put in bowl with three spoonfuls of powdered sugar and two ponys of Curaqao, let stand for thirty minutes, and serve in supreme glasses. Fillet of sole, Orly. Roll four fillets of sole in the form of cigars, put in flour, then in beaten eggs, and finally in bread crumbs, and fry in hot swim- ming lard. When done lay on napkin, garnish with quartered lemon and fried parsley, and serve tomato sauce separate. Diplomate pudding. Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould. Add about a teaspoon- ful of chopped candied fruit to each person. Make a custard with one quart of milk, six eggs and a half pound of sugar

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