Italian Pudding

Ingredients

• One-half of a quart can of preserved peaches
• four tablespoonfuls of bread crumbs
• two eggs
• one gill of milk
• one teaspoonful of lemon-juice
• two ounces of sugar

Method

1. 1

   Layer peaches and bread crumbs in a dish.

2. 2

   Mix yolks with sugar, heat milk to boiling, pour over yolks, stir in lemon juice.

3. 3

   Pour mixture over layers, bake in a moderate oven for half an hour.

4. 4

   Beat egg whites, pile on top, sprinkle with sugar, return to oven for five minutes to brown.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 70. The excerpt below is the record exactly as published.

ITALIAN PUDDING. 157 mixture over the fire until boiling. Drop the yolks of eggs into a bowl, cover them with the sugar and pour over all the hot chocolate mixture. Return this compound to the saucepan, place it over the fire and let its contents cook for two minutes, stirring constantly to prevent boiling. Remove the saucepan at the end of this time from the fire ; stir into the mixture it contains the melted gelatine and drop in the essence of vanilla. Dip a pint and a half mould into cold water to wet it inside and so prevent the pudding sticking ; pour into it the pudding and set it away in a cool dry place, until the gelatine congeals and the pudding has * set * in the mould, and when this transpires turn the pudding out upon a crystal dish and serve. Italian Pudding, — One-half of a quart can of pre* served peaches, four tablespoonfuls of bread crumbs, two eggs, one gill of milk, one teaspoonful of lemon-juice, two ounces of sugar

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