Macaroon Pudding

Ingredients

• Line a mould with maccaroons
• fill the mould with dried cherries
• seedless raisins
• a pint of milk
• two eggs
• half a pound of white sugar

Method

1. 1

   Layer maccaroons, cherries, and raisins in a mould, pour over a custard made from milk, eggs, and sugar.

2. 2

   Cover with ice in summer or steam in winter.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 69. The excerpt below is the record exactly as published.

two eggs, half a pint of milk, sweetened with half a cup of sugar. Finish it by whipping a pint of rich cream to a f roth, and pile it high on the custard. Ornament with strips of citron and apple jelly laid on the whipped cream. This is a charming dish for the country where cream is abundant. TRIPLES. DELICIOUS. Cover the bottom of a glass bowl, or dish, with lady fingers ; break up, and put also half dozen maccaroons ; pour over them a cup of wine, or diluted extract to moisten them ; then put in three tablespoonf uls of jelly or jam. Pour over this a boiled custard, made with a pint of milk, three ^gs and a cup of white sugar. Whip up the whites of two eggs with a cup of white sugar and lemon juice to taste, and when it will stand alone, put it on the custard, and serve. y GELATINE SNOW PUDDING. T)ake two tablespoonf uls of good gélatine, throw over it two spoonfuls of water, let it soak ten minutes, then pour over it half a pint of boiling water, three quarters of a pound of white sugar, and the juice of two lemons LA CUISINE CREOLE. 173 with the rind thrown in. Let it come to a boil, take ît off immediately, strain it, let it cool a little, and when it begins to thicken add the beaten whites of two eggs. Beat ail thoroughly, and pour it in a mould on ice to get firm. When cold and firm, send it to table in the middle of a glass basin or dish, and pour around it a eustard made from the yolks of the eggs, and a pint of milk sweetened and flavored to taste. Sponge cake should be served with this pudding. A PBETTY DISH OF OEANGBS CROQUANTE. Take ten or a dozen oranges, remove the peel, ail the white part and the seeds. Do this caref uUy by quarter- ing them, retaining the transparent pulp and juiee. Do not break the skins of the sections. Boil a pound of loaf sugar in half a glass of water until the syrup strings when lif ted on a f ork, then take it from the fire and dip each section of orange in this candy while it is hot ; you can do this by placing each one on a little stick eut for the purpose. As the pièces are dipped, arrange them in some pretty f orm on a dish or bowl, and fill up the hoUow with whipi)ed cream, sweetened and seasoned with a glass of maraschino. FRANCATELLI^S LEMON PUDDING. The juice and grated rind of six lemons, a pint of milk or cream, six ounces of sponge cake or macaroons, eight yolks, and the whites of four eggs (whipped to a froth), one pound of sugar, and a little sait. Mix in a basin, and work ail thèse materials together for at least ten minutes. Put a border of puflf paste around a pie-dish, then pour in the batter; strew cut-up almonds over it, and baka Sift powdered sugar over it, and serve. 174 LA CUISINE CREOLE. WHIPPED CRBAM WITH WINB. To the whites of three eggs, beaten to a f roth, add a pint of cream^ four tablespoonf uls of sweet wine, and four spoonfuls of sugar. Put bright jelly, or lîght- colored marmalade in spots among the cream, and serve sponge cake with it. BATTEE PUDDING. One quart of milk, six eggs beaten separatély, and seven tablespoonf uls of flour. Boîl the milk, stir in the eggs and flour, while the milk is nearly hot enough to boU ; do not let it boil when you stir in the flour, but take it off the fire, or you will curdle the eggs. Bake this batter half an hour, and eat it with wine or lemon sauce. You should sait the milk slightly before boiling. When well and quickly made, this is a delightf ul pudding, but it should be eaten hot. A SUPEEIOE LEMON TAET. Squeeze the juice f rom six lemons, wash the rinds and boil them ; if too strong of the lemon oil, it is better to change the water. You must grate or pound the rinds, and when tender and cold, add to them one pound of sugar, one-f ourth of a pound of butter, and the yolks and whites of flve eggs. Stir in the juice of the lemons, and cook the batter gently until it is thick as honey; then bake it in puflF paste without tops. Ornament with f ancy strips of paste. LA CUISINE CREOLE. 175 SUBT PUDDING. Take a cupf ul of chopped suet^ half a cup of molasses^ one cup of raisins chopped, a teaspoonful of powdered cloyes and cinnamon, one-half cup of sugar, two eggs well beaten, half a cup of sweet milk, a little sait, and two teaspoonfuls of yeastpowder. Stir in flour until it is a thick batter ; flour a cloth, and pour in the mixture, leaving room to swell. Boil two hours. EOLL PUDDING OF ANY KIND OF FRUIT. Make a light paste, roU out lengthwise, spread any kind of fruit over the paste, and roU it up in the dough ; wrap it up in a cloth, tie it caref ully, and boil it one hour. Tou will flnd this delicious if made of either blackberries, strawberries, peaches, or any kind of dried fruit stewed and sugared ; if f resh fruit is used, it needs no stewing. A DESSEET FOB A DELIGATB PEBSON. Boil one cup of rice until perfectly soft, then add a teacup of rich sweet cream, and half a teacup of any acid jelly — currant is the best, but plum, strawberry or lemon will do. Put it over the flre a f ew minutes, turn it into a mould. Eat with sweetened cream. MAOOABOON PUDDING lOBD. Line a mould with maccaroons, as described for Iced Cabinet Pudding. Pill the mould with dried cherries, seedless raisins and macaroons, in layers; then pour a little Madeira or sherry wine over them, and finish by pouring over ail a custard of a pint of milk, two eggs and 176 LA CUISINE CREOLE. flavoring to suit ; sweeten it with half a pound of white sugar

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