Ratafia Pudding, Boiled (another way)

Ingredients

• a pint of cream or milk
• four penny sponge biscuits
• eight ounces of crushed ratafias
• the yolks of six eggs
• two tablespoonfuls of sugar
• a glassful of brandy

Method

1. 1

   Butter a mould, decorate with cherries.

2. 2

   Pour cream over biscuits and ratafias, beat well, add eggs, sugar, and brandy.

3. 3

   Cover with buttered paper, boil or steam.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1492. The excerpt below is the record exactly as published.

o table- spoonfuls of sugar, and a glassful of brandy. Stir the mixture over the fire till it thickens, rub it through a fine sieve, and mix with it the gelatine dissolved in milk, and two or three ounces of candied fruit cut into thin slices. Add a quarter of a pint of thick cream, and beat the mixture thoroughly. Put it in a damp mould, set it on ice, and when set turn it out carefully. Time to thicken the custard, ten to fifteen minutes. Sufficient for rather less than a quart. Probable cost, 2s. Ratafia, Marasquin Rose.— In a quart of spirits of wine infuse for a month thirty black cherry stones, after taking away the pulp, but without washing them; filter this liquid through paper. Clarify two pounds and a half of fine sugar, pour it on the liquor ; add to it a quart of water and a pint of rum, shake it all well, and when quite clear put it into bottles. This is a most delicious liqueiu*. Ratafia, Noyeau. — Put into a large jar six ounces of apricot-kernels cut into small pieces, with three quarts of brandy ; let them infuse for three weeks, shaking or stirring them from time to time. Take out the kernels ; dis- solve a pound and three-quarters of sugar in a pint of water ; mix all together, filter, and bottle it. Ratafia,Orange-flo"wer. — For each quart of brandy take three ounces of picked orange- flowers and half a pound of fine pounded sugar : put into a jar alternately a layer of sugar and a layer of flowers ; let the last be sugar, cover- ing the flowers well and more thickly than the others ; cover the jar close ; let it stand to infuse for twelve hours, but not longer, in the cellar ; at the end of that time, pom- the brandy over, and filter, then bottle the ratafia. Ratafia Pudding, Baked.— Slice four penny sponge cakes, lay them in a buttered dish, pour a glassful of sherry over them, and let them soak for a little while. Spread a large spoonful of good jam upon them, and pour over them half a pint of good custard flavoured with almonds. Let the pudding stand for half an hour, cover the top with ratafia biscuits, and pour another half-pint of custard over these. Bake in a moderate oven. The custard maybe made vnth three-quarters of a pint of milk, the yolks of four and the white of one egg, two ounces of almonds blanched and pounded, and a table- spoonful of sugar. Time to bake, half an hour. Probable cost, exclusive of the wine, Is. 6d. Sufficient for four or five persons. Ratafia Pudding, Baked (another way) . — Ci-ush four ounces of ratafias to powder. Mix with them two ounce- ^"^ sweet almonds blanched and pounded, a ",J" , ' of cream, the yolks of six and the whites of two eggs, a table-spoonful of sugar, and a glassful of brandy or sherry. Line a dish with pufi: paste, pour in the mixture, and bake in a well-heated oven. Serve hot or cold. Time to bake, about tkree-quarters of an hour. Probable cost, exclusive of the wine, 3s. Ratafia Pudding, Boiled.— Boil the thin rind of a lemon and an inch of stick cin- namon in three-quarters of a pint of milk till it is pleasantly flavoured. Sweeten it, pour it over a quarter of a pound of grated bread- crumbs, and let it cool. Add the yolks of four eggs, the whites of two, and, if it is at hand, a table-spoonful of ratafia, or two or three drops of the flavouring, and beat the mixtxire well. Butter a plain mould thickly, lay even rows of ratafias or of sweet almonds blanched and sliced round it, pour the pudding in gently, cover with a round of buttered writing-paper, tie it up, and steam over boiling water. Turn the pudding out gently, and send arrowroot sauce, flavoured with ratafia, to table with it. Time to steam, one hour and a half. Probable cost, Is. Suf- ficient for three or four persons. Ratafia Pudding, Boiled (another way). — Butter a jjkiin round mould thickly, and ornament the inside with even rows of dried cherries. Pour a pint of cream or milk over four penny sponge biscuits and eight ounces of crushed ratafias. Beat the mixture well, add the yolks of six eggs, two table- spoonfuls of sugar, and a glassful of brandy

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