A Preserve Pudding
A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).
A historical recipe
Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- Take a deep dish, butter it well and spread a layer of preserves, without syrup--either quinces, citron, apples or peaches;
- rub together a pound of fresh butter, and the same of powdered loaf-sugar, and add the yelks of sixteen eggs well beaten;
- pour this on the preserves, bake it in a quick oven for half an hour;
- it may be set by till the next day;
- beat the whites of the eggs as for island, seasoning with currant jelly, and spread it over the pudding cold, just as it goes to table.
- This makes a rich dish and is eaten without sauce.
- This quantity will bake in four ordinary pie plates.
Plating
Cookware for this recipe
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Baking dish
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Whisk