Nonpareil Pudding

Ingredients

• 2 quarts of bread crumbs
• 2 quarts of milk
• 8 ozs. sugar
• 8 ozs. butter
• a little nutmeg or mace
• the grated rind of one lemon
• 10 yolks

Method

1. 1

   Prepare same as for Bread Custard Pudding No.

2. 2

   476.

3. 3

   Bake in a shallow square pan, about 1.5 inches deep.

4. 4

   While the pudding is baking, prepare a meringue from the whites and ten ounces of powdered sugar.

5. 5

   As soon as the custard is set spread it over the pudding (reserve a part of it), mark the top in squares of one portion each.

6. 6

   With bag and tube form a ring on each square with the remaining meringue, dust with sugar and bake to a nice brown.

7. 7

   When done, fill each ring with jelly or fruit jam; cut the pudding in squares.

8. 8

   Serve with cream or wine sauce.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 68. The excerpt below is the record exactly as published.

8 ozs. sugar, J4 piut molasses, }4 lb. raisins, ^ lb. currants, ^ teaspoon cinnamon, }4 teaspoon ginger, tho grated rind and juice of one lemon, one-half a nutmeg, grated. Set milk and sugar to boil; when boiling, add the meal and let boil slowly for ten minutes; take off and mix in the other ingredients. Fill into molds. Bake for one hour, or steam for two hours. Serve with brandy, cream or lemon sauce. 520.— JENNY LIND PUDDING. Take plain sponge cake, cut in slices as wide as the pudding molds. Butter and sugar the molds; put one slice of cake in the bottom, then put in a layer of chopped almonds and cocoanut, slightly browned; then another layer of cake, and con- tinue till the mold is nearly filled, finishing the top with cake. Pour over this a custard; let saturate thoroughly and bake in water. Serve with Chaudeau or wine cream sauce. 521.— LEMON PUDDING. STEAMED. ORANGE PUDDING. STEAMED. Prepare the mixture No. 496, except leave out the cocoanut; add the grated rind of three lemons or oranges, also the juice; leave out the baking powder, and add one-half teaspoon of soda dissolved in milk. Steam as usual, and serve with a rich sauce. The cake pudding mixture No. 515 may be used in the same manner. 522.— LEMON SOUFFLE. ORANGE SOUFFLE. I lb. bread crumbs, i quart of milk, 4 ozs. butter, 10 ozs. sugar, 8 eggs, 2 lemons (or 2 oranges). Grate the rind on the bread crumbs; let the milk and sugar come to a boil, and mix gradually with the crumbs, adding the butter. Let cool a the whites of the eggs beaten firm. Fill soufBe molds, or into paper cases; dust with powdered sugar and bake. Like the other soufSes, this sou£9e should be served at once. Other Lemon and Orange Puddings may be made with the mixture No. 476, adding the grated rinds of two lemons or oranges, and serving lemon or orange sauce. 523.— LEMON MERINGUE PUDDING. ORANGE MERINGUE PUDDING. Bake a sheet of layer cake, or plain sponge cake; spread thickly with lemon cream No. iig; cover with meringue No. 93. Serve hot or cold, with a cream or wine sauce. By using the orange filling No. 118, it will make an Orange Meringue Pudding. 524,— NELSON PUDDING. PUDDING A LA NELSON. Line buttered molds with Ladyfingers cut to fit. Fill the center with cake cut in dice, and minced fruit consisting of sultanas, cherries and citron. Pour over a vanilla custard; let soak well, and bake in water. Serve with wine or fruit sauce. 525.— NONPAREIL PUDDING. QUEEN PUDDING. 2 quarts of bread crumbs, 2 quarts of milk 8 ozs, sugar, 8 ozs. butter, a little nutmeg or mace, the grated rind of one lemon, 10 yolks

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