Ponding a la Cresy (Carrot Pudding)

Ingredients

• £ lb. young carrots
• £ lb. fine fresh bread-crumbs
• £ lb. butter
• £ lb. glace cherries
• £ lb. caster sugar
• 2 eggs
• 1 teaspoonful ground cinnamon
• a pinch of salt

Method

1. 1

   Thoroughly wash the carrots, scrub them with a brush, but do not scrape them.

2. 2

   Cover with boiling water slightly salted, and cook till tender.

3. 3

   When done, rub through a fine sieve.

4. 4

   Cream the butter with the sugar; when well worked, add the bread-crumbs and the cinnamon.

5. 5

   Stir in the yolks of eggs and beat well.

6. 6

   Cut the cherries into quarters and add also.

7. 7

   Whisk the whites of eggs to a stiff froth.

8. 8

   Mix the carrot pulp with the creamed butter, bread-crumbs, &c., and add lastly the beaten whites of eggs.

9. 9

   Pour into a well-buttered mould and steam for rather more than two hours.

10. 10

    Serve with lemon-sauce or sweet sherry sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 430. The excerpt below is the record exactly as published.

Ponding a la Cresy (Carrot Pudding). — £ lb. young carrots, ^ lb. fine fresh bread-crumbs, \ lb. butter, £ lb. glace cherries, £ lb. caster sugar, 2 eggs, 1 teaspoonf ul ground cinnamon, a pinch of salt. ENTREMETS SUCRES (HOT SWEETS) 503 Thoroughly wash the carrots, scrub them with a brush, but do not scrape them. Cover with boiling water slightly salted, and cook till tender. When done rub through a fine sieve. Cream the butter with the sugar ; when well worked add the bread-crumbs and the cinnamon. Stir in the yolks of eggs and beat well. Cut the cherries into quarters and add also. Whisk the whites of eggs to a stiff froth. Mix the carrot pulp with the creamed butter, bread-crumbs, &c., and add lastly the beaten whites of eggs. Pour into a well-buttered mould and steam for rather more than two hours. Serve' with lemon-sauce or sweet sherry sauce. 1566. JPouding d la Dresde. — 2 oz. flour, 1^ oz. butter, | pint milk, 2 tablespoonfuls desiccated cocoanut, 3 eggs, 2 oz. tchole-meal bread-crumbs, 2 oz. sugar, ^ teaspoonful ground cinna- mon, 1 ligueur glass curagoa, the grated rind of half a lemon. Melt the butter in a stewpan, stir in the flour and cook a little ; add half a gill of water and one gill of milk and work well while stirring. Warm up the remainder of the milk, and pour it over the cocoanut ; add the brown bread-crumbs to this, let it stand for ten minutes in a warm place, then add the sugar and lemon-rind. Stir the yolks of eggs into the panade (the prepared butter, flour, and milk mixture), whisk the whites of eggs to a stiff froth, add the cocoanut and brown bread mixture with the panade &c. Stir well, and fold in the beaten whites of eggs ; add the cinnamon and liqueur. Pour the whole into a well-buttered souffle tin, or ordinary pudding mould, and bake it for about one hour in a moderately heated oven. Turn out on a hot dish, and serve with hot fruit syrup or some other nicely flavoured pudding sauce. 1567. JPouding d la JJuchesse. — 4 oz. butter, 4 oz. siogar (caster), 4 oz. macaroons, 6 eggs, 3 tablespoonfuls orange marmalade, 1 teaspoonful ground rice, 1 oz. chopped pistachios. Cream the butter and sugar in a basin, adding gradually the yolks of six eggs ; incorporate the macaroons (roughly pounded) and the orange marmalade. Whisk the whites of six eggs till stiff, add to it the ground rice and half the pistachios ; mingle carefully with the mixture. Butter a timbale or plain charlotte mould, sprinkle the bottom with chopped pistachios, and pour in the mixture. Steam for one hour and fifteen minutes in the usual manner ; unmould and serve with a hot sweet sauce. 1568. JPouding Louis JNapoleon. — 6 oz. sifted sugar, 6 whole eggs, -2 oz. flour, dried and sifted, 1^ oz, corn-flour, 2 oz. pounded almonds, a few drops orange-flower igater, 1^. oz. fresh butter, a pinch of salt, some stewed apricots, peaches, die., crystal- lised fruit, meringue for ornamenting. Separate the whites of eggs from the yolks, put the yolks into a basin with the sugar, work it with a wooden spoon, beat the whites to a stiff froth, add the ground or pounded almonds, the orange-flower water ; mix all gradually with the whites of eggs, the flours, and the 504 THE NEW CENTURY COOKERY BOOK butter, previously warmed. Fill into a buttered pudding-mould, bake in a quick oven for about half an hour, cut off the top carefully, scoop out some of the centre. It is best to do this after the cake has stood for some time on a sieve, so that the steam may well escape. Next fill up the opening with some stewed but well-drained fruit. Sprinkle over with a glass of maraschino ; dress up the top with the fruit, to give it a dome-shaped appearance. Have ready a meringue preparation made with three whites of eggs and one and a half ounce of fine sugar. Spread over the top gently, but evenly ; ornament a little with the cornet, garnish with some crystallised cherries and angelica, put it in the oven just long enough to get hot through and to set the egg-whites, and serve. 1569. Ponding d la JKinnte {. Hartz pudding). — 2 eggs, 2 oz. caster sugar, f teaspoonful of essence of vanilla or other flavouring , 2 oz. of flour {sifted), i teaspoonful of baking powder, 1 heaped up tablespoonful of jam {raspberry, straicberry, or apricot). Break the eggs into a basin, add the sugar, and beat up quickly. Mix the flour with the baking-powder and stir the eggs &c. into this. Beat up to a light batter, add the flavouring essence, and pour half the mixture into a flat buttered cake tin. Dissolve the jam and pour it over the mixture, then add the remainder. Bake in a quick oven for about ten minutes, turn out on to a warm dish, dredge with sugar, and serve at once. 1570. Ponding d la Moelle {Baked Marrow Pudding). — 6 oz. beef-marrow, 6 oz. bread-crumbs, 4 oz. sugar, 3 eggs, 2 oz. candied peel ( lemon and orange), £ gill brandy, f gill sherry, 2 oz. crystallised cherries. Chop the marrow very finely, put into a basin and mix with the bread-crumbs. Separate the yolks of eggs from the whites, cream the yolks with the sugar, adding one at a time. Shred the peel very finely, cut up the cherries into small pieces ; add this to the yolks and sugar, stir in the marrow and crumbs and mix in the brandy and sherry. Beat up the whites of eggs to a stiff froth and mingle carefully with the mixture. Fill up a well-buttered cylindrical- shaped cake-mould with this, stand on a baking-sheet, and bake in a moderately heated oven for about one hour. Turn out on a hot dish, dredge with sugar, and serve hot with German or jam sauce. 1571. Ponding d la Wormande. — 6 medium-sized sour cooking -apples, 3 oz. butter, 6 oz. sugar, 4 oz. fried bread-crumbs, 1 gill claret, 3 eggs, vanilla essence, 1 teaspoonful ground cinnamon

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