Viennoise Pudding

Ingredients

• 5 oz. stale bread
• % cup sultana raisins
• 3 eggs well beaten
• % cup sherry
• % cup sugar
• % cup candled peel (minced)
• 1 cup milk
• ^, teaspoon salt
• grated rind of 1 lemon

Method

1. 1

   Cut bread into dice and mix with raisins, candied peel, half the sugar, salt, and lemon rind.

2. 2

   Brown half the sugar in a saucepan, add milk and stir until melted.

3. 3

   Pour this over eggs, add to bread, and let stand for 5 to 10 minutes.

4. 4

   Pour into a buttered mold, cover with buttered paper, and steam for 1.5 hours.

5. 5

   Serve with apricot sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 49. The excerpt below is the record exactly as published.

VIENNOISE PUDDING— Mrs. Fronmuller. 5 oz. stale bread, % cup sultana raisins, 3 eggs well beaten, % cup sherry, % cup sugar, % cup candled peel (minced), 1 cup milk, ^, tea- spoon salt, grated rind of 1 lemon. Cut bread into dice and mix with raisins, candied peel, half the sugar, salt and lemon rind. Brown Vz sugar in sauce pan, stirring constantly to prevent bnrndng and add milk and stir until melted. Pour this over eggs and add to bread and let stand 5 to 10 min. Pour into buttered mold, cover with buttered paper and steam 1% hrs. Serve with apricot sauce. STEAM PUDDING— Nelly James. Canada. 1 cup molasses, % cup butter, 2 teaspoons ginger, 1 teaspoon cin- namon, 1 teaspoon allspice, 2 tablespoons sugar, pinch of salt, 1 egg, 2 cups bread crumbs, 1 cup currants, 1 cnp raisins, 1 teaspoon soda, 1 teaspoon cream tartar, flour enough to make stiff; steam 2 hours. Heat molasses, butter and spices before mixing. CANARY PUDDING— Mrs. J. S. Macintosh. ."Wteight o* 3 eggs, in sugar and butter, weight of 2 eggs in flour, the grated rind of 1 small lemon, 3 eggs. Beat butter to a cream, stir to this the sugar and lemon peel and gradually dredge in the flour keeping the mixture well stirred, whisk the eggs, add them to the other ingredients. Beat all until thoroughly blended, put into but- tered mold with tight cover and boil for 2 hours. Serve -with wine or lemon sauce. HUCKLEBERRY PUDDING— AMERICAN— Mrs. Fronmuller.. % cup butter, % cup sugar, 3 eggs, % cup milk, S^^ cups flour, 1^/4 tablespoons baking powder, 1% cups huckleberries. Cream, butter, add sugar, beat eggs, sift flour and baking powder and add alternately with milk. When smooth stir in huckleberries, turn into greasedi mold, and steam 3 hours. Serve with warm sweetened cream. RAISIN PUFFS— Mrs. G. G. Vanderlip. 4 tablespoons sugar, 1 tablespoon buttpr, 2% cups flour, 1 cup water, 2% tea spoons, baking powder, 2 eggs, 1 cup chopped raisins. Steam in seven cups, one half hour. Serve warm with hot sauce. CHOCOLATE PUDDING— Mrs. A. F. Fechteler, Wash, D. C. Bread crumbs, 1 cup, eggs 3, Sugar % cup, milk 1 tablespoon vanilla, 1 teaspoon. Ghlradellies grated chocolate 4 tablespoons. Beat up yolks of eggs with the pudding. Beat whites very stiff and add last. Steam the pudding about 30 minutes. Serve with cream. 114 PUDDINGS CHOCOLATE PUDDING— Mrs. Chas. S. Fay. Wfeigji 5 loz. butter, 5 oz. sugar anid; 5 oz. of chocolate, put all in a steamer saucepan and let stand until melted, then take 5 eggs separ- ating the yolks, put the yolks into your other ingredients andi stir until stiff; now beat your whites very stiffly and put all together; grease your mold, shake a little granulated sugar on, put mold into a saucepan with a little water and put in oven. Cock 1 hour; serve hot with hot chocolate sauce. CHOCOLATE PUDDING— Mrs. J. K. Armsby. 12 tablespoons of bread crumbs, 6 tablespoons of grated chocolate, 1 qt. milk, 4 eggs keeping out the whites of two, for the meringue. 1 teacup sugar. Boil bread crumbs, milk, sugar, and chocolate together until thick. "When cold add eggs Tvell beaten. Bake % of an hour. Before serving drop on a meringue and brown slightly. To be eaten hot with hard sauce. CHOCOLATE PUDDING— Mrs. Ludwig Schwabacher. Boil % pound of chocolate with % cup of milk and set aside to cool. Take yolks of 6 eggs and 6 tablespoons of sugar stir until very light, then add 3 tablespoons of finely roUedi crackers to chocolate. A little vanilla, a pinch f cintnamon, and beat all until light. Beat whites to a stiff froth and fold into the mixture, put into a well buttered pudding form, close up tightly and boll for one hour. Serve with whipped cream. COTTAGE PUDDING — Mrs. Carter P. Pomeroy. Put in mixing bowl first 3 tablespoons melted butter, 1 cup sugar, 1 beaten egg, 1 light pt. of fiour with 2 teaspoons baking powder sifted with it, and 1 cup of sweet milk last of all. This will seem thin, but will make a nice loaf, light and tender. Serve hot "with -wine or other sauce. MACAROON PUDDING^Mrs. Anna Stubbe,Bannlng. Take 6 eggs, beat the yolks with % cup powdered sugar, add % lb. of stale macaroons and % lb. ladyfingers, powder them, either by chop- ping or rolling. Beat the whites to a stiff froth and mix with the rest. line the pudding dish with canidy made of yellow sugar. Boil from li^ to 2 hours. Serve hot with whipped cream. . SPONGE PUDDING— Mrs. W. L. Landon. 1 pt. of milk, 1 small teaspoon salt, 2 rounded tablespoons fliour, % cup sugar, 1 tablespoon butter, 3 eggs. Put all of the milk but suffl- cent to moisten flour in double boiler and when hot stir in flour, sugar, butter and salt and cook until it thickens. When cool add the beaten yolks, then the whites beaten very stiff. Turn into buttered pudiding dish, bake % hour, setting dish in pan of water. It should be evenly browned. Serve with hard sauce. PUDDINGS 115 CASTLE PUDDING— Mrs. J. S. Macintosh. The weight of 3 eggs in bjitter, sugar and flour, all beaten separately. "Then mix, adding juice of 2, grated rind of 1 lemon, bake % an hour, -serve with sweet or wine sauce. OLD-FASHIONED RICE PUDDING^Mrs. Thos. Duffy. 2 tablespoons rice to 1 qt. of milk; 2 tablespoons sugar, a grating of nutmeg, a little butter, % cup of raisins if liked; cook slowly for 1% liours in a moderate oven, stirring down crust for the first half hour ■as fast as it forms. Then allow a paper-like cover to form, andl the pudding is done. Serve hot or cold. BREAD PUDDING^Mrs. Thos. Menzies. 1 qt. of milk, 2 tumblers of bread crumbs, 4 eggs, 2 cups of sugar, "2 lemons, 1 slice of butter. B«at the yolks separately, and mix with milk and bread crumbs; add 1 cup of sugar, the rind of the lemons, and butter. Boil until thick as a custard. Boil 1 cup of sugar and juice of lemons separately. Beat whites of the eggs, adidi juice, and -spread on the top for a meringue. Brown in the oven. CRACKER PUDDING— Mrs. J. C. Dickson. Butter 6 or 8 soda crackers, put in pudding pan butteredi, sides to- -gether, cover with a custard, made in proportion of 2 eggs to a pint of milk, and sweeten to taste; flavor with nutmeg. Place in pan of hot water and bake long enough for the custard to thicken. Eat with hard sauce. SOFT CORN PUDDING— Miss O. H. Gordon. 1 cup white com meal, 1 cup hoiled rice, 1 cup milk, li^ cups boiling water, 1 tablespoon butter, 1 teaspoon salt

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