Venice Pudding

Ingredients

• 5 eggs
• 1/2 pint milk
• 1 teaspoonful lemon juice
• a sponge biscuit and a half
• in brandy or wine
• preserved fruit such as pineapple

Method

1. 1

   Make a custard with eggs, milk, and lemon juice.

2. 2

   Pour into a mold, soak sponge biscuit in brandy, let float on custard, and add preserved fruit.

3. 3

   Turn out when set.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 2. The excerpt below is the record exactly as published.

Venice Pudding. Make a custard of 5 eggs, y2 pint milk sweetened to taste, and flavored with 1 tea- spoonful lemon j when nearly cold pour it into a mould ; soak a sponge biscuit and a half in brandy or wine; let it float on the custard ; when quite set, cut some preserved fruit such as pineapple in pieces and drop it into the mould. To be turned out when re- quired. 8 January. 19. — Boston Pudding. One pound raisins, 1 lb. currants, 1 lb. suet, 1 lb. bread crumbs, ^ lb. moist sugar, 8 eggs, 1 tablespoonful flour, % lb. mixed candied fruit, 1 wine-glass brandy, 1 tea- spoonful each of extract of lemon, almond, nutmeg and cloves, and a little mace ; stone and shred the raisins rather small, chop the suet finely and rub the bread until all the lumps are well broken ; cut the candied fruit into thin shreds, and mix all these ingredients well together, adding the sugar. Beat the eggs to a strong froth, and as they are beaten drop in the extracts ; stir them into the dry ingredients, mix well and add the brandy. Tie the pudding firmly in the cloth, and boil for 6 hours. Serve with sweet sauce. 20. — Fritters with Lemon Sauce. Beat the yolks of 2 eggs light, add }4 cup of milk, 1 salt spoonful of salt and a cup of flour. Beat well. Add 1 tablespoonful olive oil and 1 teaspoonful lemon juice

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