Melroae Pudding

Ingredients

• the whites of six eggs
• one cup of powdered sugar
• three-fourths of a cup of flour
• half a teaspoon of cream of tartar
• one teaspoon of vanilla
• half a pint of cream
• three marrons
• three candied plums
• ten candied cherries
• one slice of candied pineapple

Method

1. 1

   Beat egg whites stiff, stir in sifted sugar, add cream of tartar dissolved in warm water.

2. 2

   Stir in sifted flour and vanilla.

3. 3

   Bake in a cold, sugared pan for 30 minutes.

4. 4

   Prepare filling with chopped candied fruits soaked in maraschino.

5. 5

   Whip cream, mix with fruit, fill cake, and decorate.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 174. The excerpt below is the record exactly as published.

Melroae Puddin^ The whites of six eggs, one cup of powdered sugar, three- fourths of a cup of flour, half a teaspoon of cream of tartar. Beat the whites very stiff, lightly stir in the sugar which iias been sifted, then add the cream of tartar dissolved in a little warm water. Stir in the flour, which has been sifted twice, and one teaspoon of vanilla. Dip a fancy shaped cake pan in cold water, dredge it with sugar, and pour in the cake mixtore. Bake in a slow oven thirty minutes. Make the following fill- ing : Cut very fine three marrons, three candied plums, ten candied cherries, and one slice of candied pineapple. Soak them in maraschino for one hour. Whip half a pint of cream

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