1565. Ponding a la Cresy (Carrot Pudding). — £ lb. young
carrots, ^ lb. fine fresh bread-crumbs, \ lb. butter, £ lb. glace cherries, £ lb.
caster sugar, 2 eggs, 1 teaspoonf ul ground cinnamon, a pinch of salt.
ENTREMETS SUCRES (HOT SWEETS)
503
Thoroughly wash the carrots, scrub them with a brush, but do
not scrape them. Cover with boiling water slightly salted, and cook
till tender. When done rub through a fine sieve. Cream the butter
with the sugar ; when well worked add the bread-crumbs and the
cinnamon. Stir in the yolks of eggs and beat well. Cut the cherries
into quarters and add also. Whisk the whites of eggs to a stiff froth.
Mix the carrot pulp with the creamed butter, bread-crumbs, &c., and
add lastly the beaten whites of eggs. Pour into a well-buttered mould
and steam for rather more than two hours. Serve' with lemon-sauce
or sweet sherry sauce.
1566. JPouding d la Dresde. — 2 oz. flour, 1^ oz. butter,
| pint milk, 2 tablespoonfuls desiccated cocoanut, 3 eggs, 2 oz.
tchole-meal bread-crumbs, 2 oz. sugar, ^ teaspoonful ground cinna-
mon, 1 ligueur glass curagoa, the grated rind of half a lemon.
Melt the butter in a stewpan, stir in the flour and cook a little ;
add half a gill of water and one gill of milk and work well while
stirring. Warm up the remainder of the milk, and pour it over the
cocoanut ; add the brown bread-crumbs to this, let it stand for ten
minutes in a warm place, then add the sugar and lemon-rind. Stir
the yolks of eggs into the panade (the prepared butter, flour, and
milk mixture), whisk the whites of eggs to a stiff froth, add the
cocoanut and brown bread mixture with the panade &c. Stir well,
and fold in the beaten whites of eggs ; add the cinnamon and liqueur.
Pour the whole into a well-buttered souffle tin, or ordinary pudding
mould, and bake it for about one hour in a moderately heated oven.
Turn out on a hot dish, and serve with hot fruit syrup or some
other nicely flavoured pudding sauce.
1567. JPouding d la JJuchesse. — 4 oz. butter, 4 oz. siogar
(caster), 4 oz. macaroons, 6 eggs, 3 tablespoonfuls orange marmalade,
1 teaspoonful ground rice, 1 oz. chopped pistachios.
Cream the butter and sugar in a basin, adding gradually the
yolks of six eggs ; incorporate the macaroons (roughly pounded) and
the orange marmalade. Whisk the whites of six eggs till stiff, add
to it the ground rice and half the pistachios ; mingle carefully with
the mixture. Butter a timbale or plain charlotte mould, sprinkle the
bottom with chopped pistachios, and pour in the mixture. Steam for
one hour and fifteen minutes in the usual manner ; unmould and
serve with a hot sweet sauce.
1568. JPouding Louis JNapoleon. — 6 oz. sifted sugar, 6
whole eggs, -2 oz. flour, dried and sifted, 1^ oz, corn-flour, 2 oz.
pounded almonds, a few drops orange-flower igater, 1^. oz. fresh
butter, a pinch of salt, some stewed apricots, peaches, die., crystal-
lised fruit, meringue for ornamenting.
Separate the whites of eggs from the yolks, put the yolks into a
basin with the sugar, work it with a wooden spoon, beat the whites
to a stiff froth, add the ground or pounded almonds, the orange-flower
water ; mix all gradually with the whites of eggs, the flours, and the
504
THE NEW CENTURY COOKERY BOOK
✪ Ponding a la Cresy (Carrot Pudding)
Page 430 · 4 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1565. Pudding a la Crecy (Carrot Pudding). — £ lb. young carrots, ^ lb. fine fresh bread-crumbs, \ lb. butter, £ lb. glace cherries, £ lb. caster sugar, 2 eggs, 1 teaspoonf ul ground cinnamon, a pinch of salt.
Thoroughly wash the carrots, scrub them with a brush, but do not scrape them. Cover with boiling water slightly salted, and cook till tender. When done rub through a fine sieve. Cream the butter with the sugar ; when well worked add the bread-crumbs and the cinnamon. Stir in the yolks of eggs and beat well. Cut the cherries into quarters and add also. Whisk the whites of eggs to a stiff froth. Mix the carrot pulp with the creamed butter, bread-crumbs, &c., and add lastly the beaten whites of eggs. Pour into a well-buttered mould and steam for rather more than two hours. Serve' with lemon-sauce or sweet sherry sauce.
1566. Pudding a la Dresde. — 2 oz. flour, 1^ oz. butter, | pint milk, 2 tablespoonfuls desiccated cocoanut, 3 eggs, 2 oz. whole-meal bread-crumbs, 2 oz. sugar, ^ teaspoonful ground cinnamon, 1 ligueur glass curagoa, the grated rind of half a lemon.
Melt the butter in a stewpan, stir in the flour and cook a little ; add half a gill of water and one gill of milk and work well while stirring. Warm up the remainder of the milk, and pour it over the cocoanut ; add the brown bread-crumbs to this, let it stand for ten minutes in a warm place, then add the sugar and lemon-rind. Stir the yolks of eggs into the panade (the prepared butter, flour, and milk mixture), whisk the whites of eggs to a stiff froth, add the cocoanut and brown bread mixture with the panade &c. Stir well, and fold in the beaten whites of eggs ; add the cinnamon and liqueur. Pour the whole into a well-buttered souffle tin, or ordinary pudding mould, and bake it for about one hour in a moderately heated oven. Turn out on a hot dish, and serve with hot fruit syrup or some other nicely flavoured pudding sauce.
1567. Pudding a la Duchesse. — 4 oz. butter, 4 oz. sugar (caster), 4 oz. macaroons, 6 eggs, 3 tablespoonfuls orange marmalade, 1 teaspoonful ground rice, 1 oz. chopped pistachios.
Cream the butter and sugar in a basin, adding gradually the yolks of six eggs ; incorporate the macaroons (roughly pounded) and the orange marmalade. Whisk the whites of six eggs till stiff, add to it the ground rice and half the pistachios ; mingle carefully with the mixture. Butter a timbale or plain charlotte mould, sprinkle the bottom with chopped pistachios, and pour in the mixture. Steam for one hour and fifteen minutes in the usual manner ; unmould and serve with a hot sweet sauce.
1568. Pudding Louis Napoleon. — 6 oz. sifted sugar, 6 whole eggs, -2 oz. flour, dried and sifted, 1^ oz, corn-flour, 2 oz. pounded almonds, a few drops orange-flower water, 1^. oz. fresh butter, a pinch of salt, some stewed apricots, peaches, die., crystallised fruit, meringue for ornamenting.
Separate the whites of eggs from the yolks, put the yolks into a basin with the sugar, work it with a wooden spoon, beat the whites to a stiff froth, add the ground or pounded almonds, the orange-flower water ; mix all gradually with the whites of eggs, the flours, and the
Records on this page
Ponding a la Cresy (Carrot Pudding)Pouding d la DresdePouding d la DuchessePouding Louis Napoleon