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PUDDING CATCHUP
Photo: Ernest Porzi

PUDDING CATCHUP

8 ingredients 2 steps gutenberg
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Estimated Nutrition (whole recipe, rough)

156
Calories
0g
Protein
14g
Fat
5g
Carbs

Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 3 portions →
Ingredient Portion assumed kcal
Olive Oil 1 tbsp (14g) 119
Wine 2 tbsp cooking wine (30ml) 25
Lemon juice of 1 lemon (48ml) 12
Mace not in our table 0
Water not in our table 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

  • six ounces when done
  • a pint of noyau
  • a pint of sherry
  • an ounce of mace
  • a pint of capillaire
  • a pint of cold water
  • four lemons
  • six drachms of the oil of orange-peel

Directions

1

Mix together half a pint of noyau; a pint of sherry or other white wine; the yellow peel of four lemons, pared thin; and half an ounce of mace. Put the whole into a large bottle, and let it stand for two or three weeks. Then strain it, and add half a pint of capillaire or strong sugar syrup; or of Curacoa. Bottle it, and it will keep two or three years. It may be used for various sweet dishes, but chiefly for pudding-sauce mixed with melted butter.

2

Pound as much dried orange-peel as will make six ounces when done; the peel of fresh shaddock will be still better; or you may substitute six drachms of the oil of orange-peel. Put it into a quart of the strongest and clearest rectified spirit; shake it, let it infuse for a fortnight, and strain it. Then make a syrup by dissolving a pound of the best loaf-sugar in a pint of cold water, adding to it the beaten white of an egg, and boiling and skimming it till the scum ceases to rise. Mix the syrup with the strained liquor. Let it stand till next day, and then filter it through white blotting paper fastened to the bottom of a sieve. Curacoa is a great improvement to punch; also a table-spoonful of it in a tumbler of water makes a very refreshing summer drink.

By Eliza Leslie · Recipe sourced from gutenberg

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