Sutton Pudding

Ingredients

• the yolks of four eggs
• a pint of milk
• a quarter of an ounce of isinglass
• half a teaspoonful of essence of vanilla

Method

1. 1

   Mix ingredients in a jug, place in boiling water, stir until it thickens, then pour into a mould to cool.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

Sutton Pudding-. Take the yolks of four eggs, a pint of milk, a quarter of an ounce of isinglass, and half a tea- spoonful of essence of vanilla ; put them in a jug, which stand in a saucepan of boiling water, stirring it all the time till it becomes a good substance, then pour it into a mould to get cold, and turn out. Swiss Tartlets. Roll out some puff-paste very thin ; stamp out with a large cutter the number required. Have A LA MODE. 57 ready some fluted pastry-pans and put one piece into each, and then put in a mixture of currants, sultanas, candied peel chopped fine, and a few drops of raisin wine ; place in the oven and bake. Syllabubs, Whipped. Make a strong whip as for trifle ; mix a pint of cream with half a pint of Marsala, sugar to taste ; flavour with the juice of a lemon and a little cinna- mon. Stir briskly and fill the glasses within half an inch of the brim. Take a spoon and lay a little of the whip on the top of each. Tangerine Tubes. Beat two eggs till they are white, add to them their weight in sifted sugar, the same of flour, the juice of two Tangerine oranges and half their peel grated, stir well. Butter a large sheet of tin, spread on it very thin cakes the size of a small saucer. Bake them a pale colour and while still warm roll them up on any wooden roller from which they will easily slip off The juice of a lemon can be substituted for that of the oranges. Tapioca Mould. Take three ounces of tapioca, wash tw^o or three times, and mix it with two ounces of corn- flour ; add half a pint of cold water, and let it re- main for half an hour, then one and a half pint of milk, and simmer half an hour, stirring the whole time ; add some flavouring, about eight drops, and pour into a cold damp mould. 58 PUDDINGS AND PAStRY Tipsy Puddings. Beat up for ten minutes four eggs, freed from the speck, and four ounces of castor sugar, into which gradually mix four ounces of Vienna flour. Warm some college-pudding moulds, and roll liquefied butter round them, so that they are equally buttered, and pour off any superfluous butter, and then quickly powder in some castor sugar and turn them round to get a coating of sugar all over, and shake out any superfluity of it. Fill the moulds with the egg mixture and bake from twenty to twenty-five minutes in a slow oven. When cooked turn out the puddings, and melt three tablespoonfuls of loaf- sugar in half a tumbler of old rum. Put the puddings on the dish and pour the rum mixture over, and strew chopped pistachio-kernels over the top, and a preserved cherry on the top of each, and serve cold. Tomato Tart. Take a pound of tomatoes, skin and cut them into slices and lay them in a tart-dish, and sift over them some powdered ginger and salt ; then make a tomato puree of tomatoes, the juice of a lemon, some sugar to taste, and one well-beaten egg ; mix all together, then add in a couple of table- spoonfuls of cream and pour over the stewed tomatoes, and put on the crust and bake. Turret Puddings. Take two eggs, add their weight in flour, also in butter and sugar ; melt the butter, add flour and sugar, beat up the eggs, pour in and beat thoroughly ; A LA MODE, 59 fill some small dariole tins with this mixture, and bake for about twenty minutes. Serve wine sauce at the base of them. Vanilla Rusk Pudding. Cream an ounce of butter and mix in a quarter of a pound of sifted sugar, stir over the fire for a few minutes, add an egg well beaten and half a teaspoonful of essence of vanilla

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