French Pudding a la Delmonico

Ingredients

• six oval, channeled, deep tart-molds
• four ounces of pie-paste
• two gills of cold milk
• two eggs
• two ounces of dried currants
• a saltspoonful of cinnamon
• one of allspice
• one of cloves

Method

1. 1

   Line tart-molds with pie-paste.

2. 2

   Prepare cake as for Maraschino pudding, moisten with milk and eggs, mix well.

3. 3

   Add currants and spices, fill molds, bake for ten minutes, cool, unmold, glaze with rum, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 272. The excerpt below is the record exactly as published.

French Pudding a la Delmonico. — Line theinsides of six oval, channeled, deep tart-molds, each holding one and a half gills, with four ounces of pie-paste (No. 1077). Prepare a cake exactly as for Maraschino pudding (No. 1134), and when cooked and on the table, remove the paper, and break up the cake in small pieces, into a vessel. Moisten with two gills of cold milk and two eggs, and mix well with the spatula for two minutes; add two ounces of dried currants (No. 1080). Mix in a saucer a saltspoonful of cinnamon, with one of allspice and one of cloves

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