Viennoise Pudding

Ingredients

• 4 oz. bread (cut in dice)
• 2 oz. peel
• 3 oz. sultanas
• 3 eggs
• 3 oz. sifted sugar
• 2 pint of milk
• 1 gill of cream
• rind of 1 lemon
• 10 lumps of loaf sugar
• 1 gill of sherry

Method

1. 1

   Put the loaf sugar into a pan with a little water.

2. 2

   Boil till a dark brown colour.

3. 3

   Add the milk and allow the caramel to dissolve in it.

4. 4

   Add the cream and pour over the beaten eggs.

5. 5

   Add the sherry.

6. 6

   Have the bread, sifted sugar, shredded peel, and lemon-rind in a basin.

7. 7

   Pour the custard over.

8. 8

   Allow it to soak for half an hour.

9. 9

   Pour into a greased mould.

10. 10

    Cover with a greased paper.

11. 11

    Steam one hour and a half.

12. 12

    Serve with wine sauce (German egg sauce).

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 28. The excerpt below is the record exactly as published.

3 eggs, i breakfastcupful of 2 lemons, castor sugar, i gill of cream or milk, £ teaspoonful of i tablespoonful of cinnamon, cornflour, Method. — Roll out pastry and line a dish with it. Decorate edges with leaves of pastry. Beat three yolks together. Mix with the corn- flour, sugar, cinnamon, grated lemon-rinds, SECOND COURSE 85 juice and cream. Pour mixture into a lined dish. Bake in a slow oven until cooked. Whisk the whites stiffly. Fold in one tablespoonful of castor sugar. Pile on top of pie. It is ready when set and tinged a golden brown. LESSON XVII Vanilla Soufflee 1 1 oz. Hour, 1 oz. sugar, ii oz. butter, 1 teaspoonful of i| gills of milk (short vanilla, measure), 4 whites. 3 yolks, Method. — Make a panada with the butter, hour and milk. Add the sugar and vanilla when the panada is well cooked. (It should form a ball in the pan.) Beat in the yolks and fold in the stiffly-beaten whites. Pour into a prepared soufflee mould. Steam gently for forty minutes. Turn out and serve with jam sauce. Viennoise 4 oz. bread (cut in dice) , 2 oz. peel, 3 oz. sultanas, 3 eggs, Pudding 3 oz. sifted sugar, 2 pint of milk, 1 gill of cream, rind of 1 lemon, 10 lumps of loaf sugar. 1 gill of sherry

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