POMPADOUR PUDDING

Name: POMPADOUR PUDDING
Yield: 6 servings
Ingredients: Add 2 ounces fine white bread-crumbs; to J^ pint of boiling cream; beat with 5 ounces finely chopped suet; i ounce of flour; 2 ounces crushed macaroons; 2 ounces stoned raisins; 2 ounces candied peel or preserved cherries chopped; zest of a lemon; and a pinch of nutmeg; add yolks 4 eggs; and a glass of brandy; Serve with a custard sauce

From With a saucepan over the sea, 1902

Serves 6

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 59. The excerpt below is the record exactly as published.

POMPADOUR PUDDING. (A French recipe.) Add 2 ounces fine white bread-crumbs to J^ pint of boiling cream, when cool, beat with 5 ounces finely chopped suet, i ounce of flour, 2 ounces crushed macaroons, 2 ounces stoned raisins, 2 ounces can- died peel or preserved cherries chopped, zest of a lemon, and a pinch of nutmeg. Beat well, add yolks 4 eggs, and a glass of brandy, pour into mould and steam it. Serve with a custard sauce

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