Hollandaise Pudding
A historical recipe from High-class cookery made easy, by Hart, J., Mrs..
A historical recipe
High-class cookery made easy, by Hart, J., Mrs.. Project Gutenberg eBook #69334.
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 High-class cookery made easy, by Hart, J., Mrs.. Digitised by Project Gutenberg, eBook #69334 (https://www.gutenberg.org/ebooks/69334). 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.
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Ingredients
- one slice of stale bread
- two ounces of dried cherries
- one ounce of almonds
- one glass of sherry
- three water
- three eggs
Method
- Break four sponge cakes into crumbs, three macaronis, three water biscuits, one slice of stale bread;
- crumble all together.
- Then two ounces of dried cherries, one ounce of almonds, one glass of sherry, one pint of milk poured over three eggs, whites and yolks beaten separate.
- Add, last of all, butter, and ornament in a basin with green angelica.
- Steam for three-quarters of an hour.
- Try with a knife to see if ready.
- Serve with German sauce round the base.