Marquise Pudding

Ingredients

• one small can of pineapple
• one can of pears
• half a pound of French candied cherries
• one gill of Maraschino
• one pint of sugar
• the whites of two eggs

Method

1. 1

   Cut the cherries into fourths, and soak them for several hours in the Maraschino.

2. 2

   Rub the pears through a puree-sieve.

3. 3

   After removing the hearts from the pineapple, chop the fruit very fine.

4. 4

   Put the sugar on to boil with half a pint of water, and boil rapidly for ten minutes.

5. 5

   Pour half of this syrup on the pears, and stir well.

6. 6

   Let the remainder of the syrup boil five minutes longer.

7. 7

   Beat the whites of the eggs to a stiff, dry froth, and beat the hot syrup into them, pouring it in a thin stream, and beating all the time.

8. 8

   Set this meringue in a cool place.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 335. The excerpt below is the record exactly as published.

Marquise Pudding. This is made of one small can of pineapple, one can of pears, half a pound of French candied cherries, one gill of Maraschino, one pint of sugar, and the whites of two eggs

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