The Publisher’s Pudding
From Modern cookery, in all its branches, 1884
Serves 7
This pudding is very rich and can be made without almonds.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 365. The excerpt below is the record exactly as published.
THE PUBLISHER’S PUDDING. This pudding can scarcely be made too rich. First blanch, and then beat to the smoothest possible paste, six ounces of fresh Jordan almonds, and a dozen bitter ones ; pour very gradually to them, in the mortar, three quarters of a pint of boiling cream ; then turn them into a cloth, and wring it from them again with strong expression. Heat a full half pint of it afresh, and pour it, as soon as it boils, upon four ounces of fine bread-crumbs, set a plate over, and leave them to become nearly cold ; then mix thoroughly with them four ounces of maccaroons, crushed tolerably small ; five of finely minced beef-suet, five of marrow, cleared very carefully from fibre, and from the splinters of bone which are sometimes found in it, and shred not very small, two ounces of flour, six of pounded sugar, four of dried cherries, four of the best Muscatel raisins, weighed after they are stoned, half a pound of candied citron, or of citron and orange rind mixed, a quarter saltspoonful of salt, half a nutmeg, the yolks only of seven lull-sized eggs, the grated rind of a large lemon, and last of all, a glass of the best Cognac brandy
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.