Venoise Pudding

Ingredients

• Five ounces of wheat bread
• four ounces of sugar
• three ounces of sultana raisins
• two ounces of citron
• one glass of sherry
• one half pint of milk
• yolks of four eggs
• one tea-spoonful of essence of vanilla

Method

1. 1

   Cut the bread into dice and place in a bowl with three ounces of sugar.

2. 2

   Cut citron into small pieces and add to the bowl.

3. 3

   Rub the raisins in a towel to separate stems, then add to the bowl with the rest and pour sherry over all.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 102. The excerpt below is the record exactly as published.

VENOISE PUDDING. 151 and place this over the fire ; when it boils, put into it the apples and the lemon rind. Cover the sauce-pan, and let its contents simmer very slowly, until the apples are cooked ; and while they are cooking, mix together upon a mixing- board the flour and butter, add to this the baking-powder and salt, and knead all to a light dough with the remaining cold water. Eoll this dough out very thinly, cut it into strips about three inches wide, and wetting the edges of a pudding-dish with cold water, line them with the strips of dough ; also cut some small lozenges from the fragments of dough re- maining, and place them ornamentally around on the rim of dough. Take the apples from the sauce-pan, and pouring them into a sieve, rub them through it, in order to make them perfectly smooth. Separate the yolks from the whites of the eggs, dropping the yolks into the apples, and putting the whites upon a dry plate. Stir the apples and yolks of eggs together, and pour these, when blended, into the pudding-dish. The pudding- dish must be placed in a quick oven, and allowed to remain ten minutes, to bake the paste and cook the eggs ; and while this is being done whip the whites of eggs to a very stiff froth, and when the pudding is taken from the oven pile this froth upon the top of the apple very high, and smooth it over with a knife blade. Sprinkle over this the remainder of the powdered sugar, and return the dish to the oven for two minutes, that the froth of egg may set and brown slightly on the surface. Serve this pudding hot. Venoise Pudding. — Five ounces of wheat bread, four ounces of sugar, three ounces of sultana raisins, two ounces of citron, one glass of sherry, one half pint of milk, yolks of four eggs, one tea-spoonful of essence of vanilla

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