Queen Mar Pudding

Ingredients

• six bitter almonds bruised
• the peel of a lemon
• a pint of milk
• one ounce of gelatine
• a pinch of salt
• half a pint of thick cream
• five ounces of sugar
• the yolks of six eggs
• two and a half ounces of candied cherries
• two ounces of citron cut small
• three ounces of preserved ginger
• one ounce of pistache nuts blanched
• half a cup of water
• a cup of sugar

Method

1. 1

   Steep almonds and lemon peel in milk, add gelatine and salt until dissolved.

2. 2

   Mix in cream and sugar, boil, then stir in beaten egg yolks.

3. 3

   Cool, mix in fruits, and pour into a mold to ice.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 103. The excerpt below is the record exactly as published.

half a cup of water ; wet the edge of the paste, put on the cover, pinch the edges together; see that the water cannot get out ; then flour a cloth ; cover the top of the pudding with it ; pass a string round the bowl outside the cloth half-way down (so that the flare of the bowl will prevent the string if well tied from slipping up) ; tie the four corners of the pudding cloth over the top of the bowl, so that you can lift the padding by it ; then put it into a pot of fast- boiling water — which must be kept boiling, and if it diminishes much, replenish from another kettle kept boiling. Serve with hard sauce. Easpberey Pudding is made in the same way, using three parts of raspberries and one of currants in place of the apples. Cherry Pudding, with the same proportion of cur- rants, is a delicious pudding. ERUIT BATTER PUDDING. Make a batter with four eggs, and a pint of flour and a pinch of salt, using as much milk as will make a rather thick batter ; stir in as many raspberries or cherries as you can, with half a cupful of sugar. Serve with hard sauce or a sauce of the fruit (see Fruit Sauce). Puddings, 2O3 ALBEKT PUDDIJS'G. Beat six ounces of butter to a cream ; then gradually add to it five well-beaten eggs and half a pound of flour, six ounces of loaf-sugar, the rind of a lemon grated ; add half a pound of stoned raisins ; butter a bowl or mould thickly, ornament it with stars and diamonds of cit- ron and figs ; pour the mixture in a bowl which it must fill within half an inch ; cover with a cloth as directed for apple pudding. Boil or steam it at least three hours. LEMOK PUDDIKG. Twelve ounces of bread-crumbs, six ounces of finely- chopped beef suet, four ounces of flour, four ounces of sugar, the grated peel and juice of two small lemons, four eggs ; mix all together, and then add milk enough to make a thick batter. Boil in a buttered bowl or mould three hours and a half. If a bowl is used, cover with a floured cloth and tie up as directed for apple pudding. Sift sugar over it when done. Serve with lemon or wine sauce. POLKA PUDDIi^G. Boil one quart of milk ; mix four tablespoonfuls of cornstarch with a little cold milk, and pour the boiling milk on to it, stirring all the time ; let it thicken over the fire ; then add two tablespoonfuls of rose or orange- flower water (/ find this rather too much, begin with one, then taste). Stir in, either three tablespoonfuls of rich cream or three ounces of butter ; blanch one ounce of bitter almonds, two of sweet, and beat them up quite fine, using white of one ^gg to prevent oiling ; beat the yolk with three other whole eggs well, and add 204 Practical Recipes, them to the mixture ; stir all oyer the fire till thick and smooth ; put in a mould and ice it. Serve with polka sauce (see recipe). Sauce boiling Jioty pudding cold, on hot plates. QUEEi^ MAB PUDDIN^G. Steep six bitter almonds bruised, and the peel of a lemon (pared veiy thin) in a pint of milk on the stove, at almost boiling point, until the flavor is well drawn out ; add one ounce of gelatine and a pinch of salt ; stir till gelatine is dissolved ; strain and return to the saucepan ; add half a pint of thick cream and five ounces of sugar ; let it all just boil ; stir in quickly the yolks of six eggs well beaten ; set the saucepan in boil- ing water and stir till thick, but be careful not to let the eggs curdle ; pour it out and stir till nearly cold; then mix two and a half ounces of candied cherries, and two ounces of citron cut small ; or three ounces of pre- served ginger, and one ounce of pistache nuts blanched; pour the pudding into an oiled mould and pack in ice. If ginger is used, serve the ginger syrup as a sauce ; if cherries, use cherry syrup or currant jelly mixed with syrup for sauce ; boil together half a cup of water and a cup of sugar

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