Diplomatic Puddingy Punch Sauce

Ingredients

• four ounces of veal-suet
• three ounces of beef-marrow
• two ounces of finely chopped plums
• three ounces of flour
• three egg yolks
• one whole egg
• half a gill of sweet cream
• half a gill of maraschino
• a saltspoonful of salt
• half a saltspoonful of grated nutmeg
• one ounce of whole pistache
• two ounces of macaroons
• half an ounce of angelica
• half an ounce of candied cherries
• three medium-sized apples
• two ounces of powdered sugar
• a tablespoonful of vanilla flavoring
• half a gill of rum
• three ounces of powdered sugar
• the grated rind of half an orange

Method

1. 1

   Pare off, remove the skin and strings from veal-suet and beef-marrow, lay them in a saucepan with finely chopped plums and flour.

2. 2

   Place on a slow fire, stir for six minutes; add egg yolks, whole egg, sweet cream, maraschino, salt, and nutmeg.

3. 3

   Stir for six minutes, then cool and add pistache, macaroons, angelica, and cherries.

4. 4

   Mix well, add chopped apples, powdered sugar, and vanilla.

5. 5

   Butter and flour a cloth, pour in the mixture, tie it, and boil for three hours, turning every hour.

6. 6

   Serve with a sauce made of rum, powdered sugar, orange rind, and orange juice.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 269. The excerpt below is the record exactly as published.

Diplomatic Puddingy Punch Sauce. — Pare off, remove the skin and strings from four ounces of veal-suet and three ounces of beef-mar- row, lay them in a saucepan wjth two ounces of finely chopped plums and three ounces of flour. Place the saucepan on a slow fire, and stir well with the spatula for six minutes ; add three egg yolks and one whole egg, half a gill of sweet cream, half a gill of maraschino, a saltspoonful of salt, and half a saltspoonful of grated nutmeg. Sftir all together thoroughly for six minutes, not letting it boil, then take it off the fire, and lay the pan in a cool place, adding one ounce of whole pistache, also two ounces of macaroons pounded in a mortar, half an ounce of angelica, and half an ounce" of candied cherries, all well chopped. Mix well for one minute ; peel, core, and chop up three medium-sized apples, add them to the prep- aration with two ounces of powdered sugar, and a tablespoonful of vanilla flavoring ; then stir all together for twelve or fifteen minutes. Butter and flour neatly a cloth, arrange it in a deep vessel, and pour the prepa- ration into it ; lift up the four corners, close them together, and tie firmly with a string, leaving an empty space, about the eighth of the contents, to allow it to swell. Have a saucepan half full of boiling water ready to plunge the pudding into, then let boil for three full hours ; the pudding will constantly float, therefore turn it every hour, when it will be thor- oughly cooked. Remove it, let drain for two minutes, untie, lift it from the cloth, and dress it on a hot dessert-dish. Have ready the following sauce : put in a saucepan half a gill of rum, three ounces of powdered sugar, the grated rind of half an orange

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