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Monday's Pudding

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

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: curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. 1312.
  2. INGREDIENTS.--The remains of cold plum-pudding, brandy, custard made with 5 eggs to every pint of milk.
  3. Mode.--Cut the remains of a good cold plum-pudding into finger-pieces, soak them in a little brandy, and lay them cross-barred in a mould until full.
  4. Make a custard with the above proportion of milk and eggs, flavouring it with nutmeg or lemon-rind;
  5. fill up the mould with it;
  6. tie it down with a cloth, and boil or steam it for an hour.
  7. Serve with a little of the custard poured over, to which has been added a tablespoonful of brandy.
  8. Time.--1 hour.
  9. Average cost, exclusive of the pudding, 6d.
  10. NESSELRODE PUDDING.
  11. (A fashionable iced pudding--Carême's Recipe.) 1313.
  12. INGREDIENTS.--40 chestnuts, 1 lb.
  13. of sugar, flavouring of vanilla, 1 pint of cream, the yolks of 12 eggs, 1 glass of Maraschino, 1 oz.
  14. of candied citron, 2 oz.
  15. of currants, 2 oz.
  16. of stoned raisins, 1/2 pint of whipped cream, 3 eggs.
  17. Mode.--Blanch the chestnuts in boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of syrup.
  18. Then rub them through a fine sieve, and mix them in a basin with a pint of syrup made from 1 lb.
  19. of sugar, clarified, and flavoured with vanilla, 1 pint of cream, and the yolks of 12 eggs.
  20. Set this mixture over a slow fire, stirring it without ceasing, and just as it begins to boil, take it off and pass it through a tammy.
  21. When it is cold, put it into a freezing-pot, adding the Maraschino, and make the mixture set;
  22. then add the sliced citron, the currants, and stoned raisins (these two latter should be soaked the day previously in Maraschino and sugar pounded with vanilla);
  23. the whole thus mingled, add a plateful of whipped cream mixed with the whites of 3 eggs, beaten to a froth with a little syrup.
  24. When the pudding is perfectly frozen, put it into a pineapple-shaped mould;
  25. close the lid, place it again in the freezing-pan, covered over with pounded ice and saltpetre, and let it remain until required for table;
  26. then turn the pudding out, and serve.
  27. Time.--1/2 hour to freeze the mixture.