Mocha Pudding

Ingredients

• the yolks of four eggs
• four ounces of sifted sugar
• two ounces of potato flour
• two ounces of best flour
• the four whites of egg whipped to a stiff froth
• half a pound of fresh butter
• a quarter of a pound of icing sugar
• half a teacupful of the strongest coffee

Method

1. 1

   Beat yolks with sugar, add flours, then fold in whipped whites.

2. 2

   Bake in a buttered mould.

3. 3

   When cool, pipe on coffee icing made by beating butter and icing sugar, adding coffee.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Mocha Pudding. Beat up the yolks of four eggs with four ounces of sifted sugar, add gradually two ounces of potato flour and two ounces of best flour. Lastly add the four whites of egg whipped to a stiff* froth ; when the whole is well mixed put it into a buttered plain mould, or small moulds, and bake ; turn out when done, and when quite cold pipe on coffee-icing, and then place in a cold place till required. The icing is made by taking half a pound of fresh butter and a quarter of a pound of icing sugkr and 40 PUDDINGS AND PASTRY beating it to a cream in a bowl, adding drop by drop, during the process, half a teacupful of the strongest coffee

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