Viennoise Pudding

Ingredients

• five ounces of stale bread
• a glass of sherry
• a pint of liquid
• three ounces of sultana raisins
• three ounces of moist sugar
• two ounces of candied peel chopped small
• the grated rind of a lemon
• the yolks of one, two, three, or four eggs

Method

1. 1

   Cut stale bread into small pieces and soak in sherry and milk.

2. 2

   Beat well, then add raisins, sugar, candied peel, lemon rind, and beaten egg yolks.

3. 3

   Mix thoroughly and bake until set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 196. The excerpt below is the record exactly as published.

Viennoise Pudding. Cheese. Marketing. For The Day.— A fine Neck of Mutton not too fat. (Be sure that the butcher joints the meat.) The Scrag is to he served at luncheon, the best end is* for dinner. A quart of Green Gooseberries. Old Potatoes, Young Carrots. ' For To-morrow.— Half a Pound of Macaroni. (Marketing, January 1st.) A pennyworth of small Salad. Anchovies if not in the house. A pound of Red Currants ; half a pound of Raspberries ; Cream. Breakfast. — Dried Haddock (January 27th) ; Potted Grouse (January 7th) ; Scones (May 23rd) ; Milk Toast (June 17th). A YEARS COOKERY. 247 Luncheon. — Scrag of Mutton with Lice (February 21st). The short bones of the chops served July 4th may be stewed with this. Gooseberry Fool (June 24th). Dinner. — Crohte au Pot (May 25tli) * Boiled Neck of Mutton (February 23rd). A neck of mutton should., after boiling five minutes, simmer for fifteen minutes per pound, and fifteen minutes over. Maitre d’Hotel Sauce (May 6tli). Potatoes (April 12th). Carrots , To Boil. — Young carrots should be simply washed before boiling, then rubbed with a clean cloth when they are tender. Old carrots should be washed, scraped with a knife, and cut either to the shape of young carrots or to a fancy shape. After preparing the carrots throw them into plenty of boiling water lightly salted, and let them boil till tender. Quite young carrots wili be done enough in about twenty minutes, old carrots will take from three- quarters of an hour to an hour and a half. When tender drain them and put them into a stewpan with enough stock to barely cover them, a lump of sugar, and a slice of fresh butter. Boil the sauce quickly, with the lid off the pan, till it is thick and coats the carrots. Shake them in the glaze, and serve. Viennoise Pudding. — Take five ounces of stale bread, and cut it into very small pieces. Pour a glass of sherry on this if permitted, and with the wine milk that has been coloured darkly with sugar browning (January 2nd) to make a pint. If a superior pudding is required, a mixture of milk and cream may be used, but there must be a pint of liquid altogether. Let the bread soak for awhile, then beat it well with a fork, and add three ounces of sultana raisins, three ounces of moist sugar, two ounces of candied peel chopped small, the grated rind of a lemon. Mix thoroughly. Beat the yolks of one, two, three, or four eggs

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