Pudding à la Richelieu
From A guide to modern cookery, 1909
Serves 2
Ensure the jelly is very stiff for the best consistency.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 441. The excerpt below is the record exactly as published.
PUDDING A LA RICHELIEU Rub some stewed prunes through a fine sieve, and add to the purée equal quantities of very stiff, Kirsch-flavoured jelly and the reduced juice of the prunes
Cook this with the app: pantry check, scaling, and the assistant.