Macaroon Puddings

Ingredients

• Put lib. of Macaroons into a basin
• pour over them 1J pints of boiling cream
• beat separately the yolks and whites of six eggs
• beat separately the yolks and whites of six eggs
• adding sugar to taste
• 1J wineglassfuls of pale brandy

Method

1. 1

   Leave the Macaroons until cold, then beat them up with a wooden spoon.

2. 2

   Mix in the beaten eggs and sugar, butter some small cups or moulds, fill them with the mixture, and bake for ten or fifteen minutes.

3. 3

   When cooked, turn the puddings out onto a dish, dust with caster sugar, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 426. The excerpt below is the record exactly as published.

Macaroon Puddings. — Put lib. of Macaroons into a basin, and pour over them 1J pints of boiling cream. Leave until cold, then beat them up with a wooden spoon. Beat separately the yolks and whites of six eggs, and mix them in with the Macaroons, adding sugar to taste and 1J wineglassfuls of pale brandy

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