Pompadour Pudding, Rich

Ingredients

• a third of a pint of boiling cream
• two ounces of finely-grated bread-crumbs
• five ounces of finely-shred beef suet
• an ounce of flour
• two ounces of macaroons crushed to powder
• three ounces of powdered sugar
• two ounces of table raisins
• two ounces of dried cherries
• four ounces of candied peel
• the grated rind of half a lemon
• half a nutmeg grated
• a pinch of salt
• the yolks of four eggs
• a glassful of brandy

Method

1. 1

   Soak the bread-crumbs in boiling cream until cool.

2. 2

   Mix with suet, flour, macaroons, sugar, raisins, cherries, candied peel, lemon rind, nutmeg, and salt.

3. 3

   Stir in egg yolks and brandy.

4. 4

   Pour into a buttered mould, cover, and boil or steam for two and a half hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1266. The excerpt below is the record exactly as published.

Pompadour Pudding, Rich. — Pour a third of a pint of boiling cream upon two ounces of finely-grated bread-cnmibs, and let them soak until cool. Beat well with a fork, and mix with them five ounces of finely- shred beef suet, an oimce of flour, two ounces of macaroons crushed to powder, three ounces _ of powdered sugar, two ounces of table raisins weighed after the stones are taken out, two ounces of dried cherries, four ounces of candied peel cut into thin slices, the grated rind of half a lemon, half a nutmeg grated, and a pinch of salt. When thes« ingredients are well mixed, stir in the yolks of four eggs and a glassful of brandy

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