Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ounces of fine bread-crumbs pour a pint of boiling cream
- six ounces of sifted sugar
- two ounces
- two ounces of sugar
- a pint of boiling cream
- a pound of sweet
- a tablespoonful of lemon-brandy
- a pint of cold new milk
- a pint of new milk
- six bitter almonds pounded to the smoothest paste
- three eggs
- 1 pint
- 3 eggs
- 1 wineglassful
- 1/2 glass of noyau
- four perfectly sweet eggs
- three well-whisked eggs
- two eggs
- two tablespoonsful of fine sugar
- salt
Directions
On two ounces of fine bread-crumbs pour a pint of boiling cream, and let them remain until nearly cold, then mix them very gradually with half a pound of sweet and six bitter almonds pounded to the smoothest paste, with a little orange-flower water, or with a few drops of spring water, just to prevent their oiling; stir to them by degrees the well-beaten yolks of seven and the whites of three eggs, six ounces of sifted sugar, and four of clarified butter; turn the mixture into a very clean stewpan, and stir it without ceasing over a slow fire until it becomes thick, but on no account allow it to boil. When it is tolerably cool add a glass of brandy, or half a one of noyau, pour the pudding into a dish lined with very thin puff paste, and bake it half an hour in a moderate oven.
Bread-crumbs, 2 oz.; cream, 1 pint; pounded almonds, 1/2 lb.; bitter almonds, 6; yolks of 7, whites of 3 eggs; sugar, 6 oz.; butter, 4 oz.; brandy, 1 wineglassful, or 1/2 glass of noyau: 1/2 hour, moderate oven.
THE YOUNG WIFE’S PUDDING.
(_Author’s Receipt._)
Break separately into a cup four perfectly sweet eggs, and with the point of a small three-pronged fork clear them from the specks. Throw them, as they are done, into a large basin, or a bowl, and beat them up lightly for four or five minutes, then add by degrees two ounces and a half of pounded sugar, with a very small pinch of salt, and whisk the mixture well, holding the fork rather loosely between the thumb and fingers; next, grate in the rind of a quite fresh lemon, or substitute for it a tablespoonful of lemon-brandy, or of orange-flower water, which should be thrown in by degrees, and stirred briskly to the eggs. Add a pint of cold new milk, and pour the pudding into a well buttered dish. Slice some stale bread, something more than a quarter of an inch thick, and with a very small cake-cutter cut sufficient rounds from it to cover the top of the pudding; butter them thickly with good butter; lay them, with the dry side undermost, upon the pudding, sift sugar thickly on them, and set the dish gently into a Dutch or American oven, which should be placed at the distance of a foot or more from a moderate fire. An hour of _very slow_ baking will be just sufficient to render the pudding firm throughout; but should the fire be fierce, or the oven placed too near it, the receipt will fail.
_Obs._—We give minute directions for this dish, because though simple, it is very delicate and good, and the same instructions will serve for all the varieties of it which follow. The cook who desires to succeed with them, must take the trouble to regulate properly the heat of the oven in which they are baked. When it is necessary to place them in that of the kitchen-range the door should be left open for a time to cool it down (should it be very hot), before they are placed in it; and they may be set upon a plate or dish reversed, if the iron should still remain greatly heated.
THE GOOD DAUGHTER’S MINCEMEAT PUDDING.
(_Author’s Receipt._)
Lay into a rather deep tart-dish some thin slices of French roll very slightly spread with butter and covered with a thick layer of mincemeat; place a second tier lightly on these, covered in the same way with the mincemeat; then pour gently in a custard made with three well-whisked eggs, three-quarters of a pint of new milk or thin cream, the slightest pinch of salt, and two ounces of sugar. Let the pudding stand to soak for an hour, then bake it gently until it is quite firm in the centre: this will be in from three-quarters of an hour to a full hour.
MRS. HOWITT’S PUDDING.
(_Author’s Receipt._)
Butter lightly, on both sides, some evenly cut slices of roll, or of light bread freed from crust, and spread the tops thickly but uniformly with good orange-marmalade. Prepare as much only in this way as will cover the surface of the pudding without the edges of the bread overlaying each other, as this would make it sink to the bottom of the dish. Add the same custard as for the mincemeat-pudding, but flavour it with French brandy only. Let it stand for an hour, then place it gently in a slow oven and bake it until it is quite _set_, but no longer. It is an excellent and delicate pudding when properly baked; but like all which are composed in part of custard, it will be spoiled by a fierce degree of heat. The bread should be of a light clear brown, and the custard, under it, smooth and firm. This may be composed, at choice, of the yolks of four and whites of two eggs, thoroughly whisked, first without and then with two tablespoonsful of fine sugar; to these the milk or cream may then be added.