Steamed Jam Pudding a la Hammond

Ingredients

• ten thin slices of stale bread
• blackberry jam
• half cup milk
• three unbeaten whites of eggs
• one tablespoon melted butter
• three tablespoons sugar
• two tablespoons brandy

Method

1. 1

   Butter the stale bread, spread with blackberry jam, put two slices together; then cut in small strips about half inch in width.

2. 2

   Line the bottom and sides of a buttered mould, cut in dices the rest of the spread bread, fill the mould.

3. 3

   Mix milk, egg whites, melted butter, sugar, and brandy; pour over the filling.

4. 4

   Put pieces of butter on top, cover, put in hot water, steam from one to one and a half hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 556. The excerpt below is the record exactly as published.

Steamed Jam Pudding a la Hammond Pouding a la Confiture, cuit a la vapeur, £ la Hammond Butter ten thin slices of stale bread, spread with blackberry jam, put two slices together; then cut in small strips about half inch in width. Line the bottom and sides of a buttered mould, cut in dices the rest of the spread bread, fill the mould. Take half cup milk, three unbeaten whites of eggs, one tablespoon melted butter, three tablespoons sugar, two tablespoons brandy

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