Precious Pudding
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
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 Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). 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.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); 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
- 1½ cups sugar Cook rice
- one quart of water
Method
- 1½ cups rice ½ cup barley ⅛ cup candied lotus seeds ⅛ cup almonds ⅛ cup seedless raisins ⅛ cup fresh peanuts ⅛ cup large candied cherries 8 strips of citron sliced very thin 1½ cups sugar Cook rice and barley together in about one quart of water.
- Take a very large deep bowl or mold that has plenty of surface;
- arrange the eight precious fruits and nuts in some kind of pretty design at the bottom of the bowl.
- Now pour the rice and barley, which have been drained, into the bowl, and steam for at least an hour, until well cooked.
- Turn out with design on top and serve with sauce.