American Pudding
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by a demonym leading its title: American (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Put into a basin two and a half oz.
- of bread-crumb;
- three oz.
- of powdered sugar;
- three oz.
- of flour;
- two and a half oz.
- of marrow and an equal quantity of suet (both chopped);
- three oz.
- of candied fruit cut into dice;
- one egg and three egg-yolks, a pinch of chopped orange or lemon zest;
- a little nutmeg and cinnamon, and a liqueur-glassful of brandy or rum.
- Mix up the whole;
- pour the preparation into a buttered and dredged mould or basin, and cook in the bain-marie.
- Serve a sabayon with rum at the same time.