English Pudding, Baked

Ingredients

• two gills of sweet cream
• three ounces of powdered sugar
• the peel of half a medium-sized lemon
• ten ounces of stale French bread
• one ounce of candied citron
• four ounces of dried currants
• four ounces of melted butter
• four ounces of melted and strained beef-marrow
• a saltspoonful of salt
• three eggs
• a gill of Madeira wine
• half a gill of cognac

Method

1. 1

   In a saucepan, combine cream, powdered sugar, and lemon peel, boil for three minutes.

2. 2

   Soak diced bread in this mixture for ten minutes.

3. 3

   Mix in candied citron, currants, butter, marrow, salt, and eggs.

4. 4

   Pour into a buttered pudding-mold and bake in a slow oven for one and a half hours.

5. 5

   Serve with hot Sabayon sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 271. The excerpt below is the record exactly as published.

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

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