Paris Pudding

Ingredients

• one pound flour
• a quarter of it make a sponge with a half ounce compressed yeast
• ten tablespoons butter
• three eggs
• dessertspoon sugar
• a large half ounce each currants
• an ounce and a half sultana raisins

Method

1. 1

   Make a sponge with yeast and warm water.

2. 2

   Mix remaining flour with butter, eggs, sugar, and salt.

3. 3

   Add sponge and dried fruits.

4. 4

   Let rise and bake in a mold.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 481. The excerpt below is the record exactly as published.

Parii Pudding. — ^Take one pound flour and with a quarter of it make a eponge with a half ounce compreEsed yeast and a little warm i^ater, and set to rise ; make a hole in rest of flour, add ten tablespoons butter, three egge, dessertspoon sugar and a little salt, unless the butter salts it enough. Beat all together well, then ada five more eggs, one at a time, beating each m well. When the paste leaves the bowl it is beaten enough, but not before ; then add sponge and a large half ounce each currants and chopped citron and an ounce and a half sultana raisins

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