Newark Pudding

Ingredients

• one cupful of fine bread-crumbs
• one quart of milk
• five eggs
• two table-spoonfuls of rice flour
• lb. of glace cherries
• two table-spoonfuls of butter
• half a teaspoonful of carbonate of soda

Method

1. 1

   Soak the crumbs in milk.

2. 2

   Wet the rice flour with cold water and stir in.

3. 3

   Next, add the yolks of the eggs, well beaten; then the milk, butter, and other ingredients.

4. 4

   Have ready a buttered mould; ornament the base with cherries and angelica cut in shapes.

5. 5

   Bake or steam.

6. 6

   Serve on a napkin with sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 352. The excerpt below is the record exactly as published.

Newark Pudding PUDDINGS, ETC Plum Pudding fruit in with it. Boil % lb. of loaf sugar and a quarter of a pint of water to a syrup, beat it briskly with a wooden spoon for a few minutes, mix with it the whites of three eggs which have been whisked to a firm froth. Work these into the pudding, and add last of all half a pint of whipped cream. Place the pudding in an ice-mould, put on the lid, freeze, and turn out when wanted. Another way : — Peel two dozen chestnuts. Put them into boiling water for five minutes, then take off the second skin, and boil them until tender with half a stick of vanilla and half the thin rind of a fresh lemon in the water with them. Drain them well, and pound them in a mortar. Press them through a hair-sieve, and mix with them % lb. of powdered sugar, a glass of maras- chino, and half a pint of thick cream. Dissolve Y\ oz. of gelatine in a little water, stir it into half a pint of hot cream, add the chestnuts, etc., and keep stirring the mixture gently un- til it is sufficiently stiff to hold the fruit without letting it fall to the bottom. Work in 2 ozs. of picked and dried currants, and 2 ozs. of candied citron cut into thin strips. Put the mixture into an oiled mould, and set in a cool place to stiffen. Time, about three - quarters of an hour to boil the chestnuts. Newark Pudding. — One cupful of fine bread-crumbs, one quart of milk, five eggs, two table-spoonfuls of rice flour, lb. of glace cherries cut in two, a flavoring of essence of vanilla, two table-spoonfuls of butter, melted, half a teaspoonful of carbonate of soda

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