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Pudding Genoese

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

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 The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). 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.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); 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. Chop together a slice of veal, some chicken breast and two slices of ham and then grind or better pound them, with a small piece of butter, a tablespoonful of grated cheese and a crumb of bread soaked with milk.
  2. Rub through a sieve and add three tablespoonfuls of Balsamella (see No.
  3. 54) which you will make thick enough for this dish, three eggs and just a taste of nutmeg, mixing everything well.
  4. Take a smooth mold, grease it evenly with butter and put on the bottom a sheet of paper, cut according to the shape of the bottom and equally greased with butter.
  5. Pour over the above ingredients and cook in a vessel immersed in boiling water (double boiler).
  6. When taken from the mold, remove the paper and in its place put a gravy formed with chopped chicken giblets cooked in brown stock.
  7. Serve hot.