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Cottage Pudding

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "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

  1. Make a sponge cake--about a 1/2-pound mould sponge cake;
  2. 1/4 pound almonds, blanch them.
  3. When the cake is done stick these almonds all over it.
  4. Pour 1/2 pint sherry wine all over it.
  5. Cover it up and set it away till time to serve.
  6. Take 1 quart of milk, boil it, 7 yolks of eggs;
  7. mix with sugar to taste essence of lemon or vanilla.
  8. When the milk boils pour it on the eggs.
  9. Pour it in a saucepan and just let it come almost to a boil, so as to thicken it.
  10. Take it off the fire and set in an ice-box to let it get cold.
  11. Beat the whites of eggs to a stiff froth;
  12. put in it while beating a little apple, raspberry, or currant jelly, or any kind of preserve.
  13. When ready to serve pour the custard on the cake and put the icing all over the custard.