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Fruit 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.

France. Associated with France by the book is about French cookery (Cooking, French); 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. This pudding requires very careful treatment.
  2. The custard which serves as its base is the same as that of Cabinet Pudding, except that it is thickened by seven eggs and seven egg-yolks per quart of milk.
  3. This preparation is, moreover, combined with a purée of fruit suited to the pudding.
  4. Procedure: Butter a mould;
  5. set it in a bain-marie, and pour a few table-spoonfuls of the above preparation into it.
  6. Let it set, and upon this set custard sprinkle a layer of suitable fruit, sliced.
  7. This fruit may be apricots, peaches, pears, etc.
  8. Cover the fruit with a fresh coat of custard, but more copiously than in the first case;
  9. let this custard set as before;
  10. cover it with fruit, and proceed in the same order until the mould is full.
  11. It is, in short, another form of aspic-jelly preparation, but hot instead of cold.
  12. If the solidification of the layers of custard were not ensured, the fruit would fall to the bottom of the mould instead of remaining distributed between the layers of custard, and the result would be the collapse of the pudding as soon as it was turned out.
  13. Continue the cooking in the bain-marie;
  14. let the preparation stand a few minutes before turning it out, and serve at the same time a sauce made from the same fruit as that used for the pudding.