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Reflections of a working writer and reader

 

 

The Publisher’s Pudding

Eliza Acton was a nineteenth century poet who turned her pen to the writing of recipes.
In her book, Modern Cookery In All Its Branches she gives recipes for a publisher’s pudding, and also for a poor author’s pudding.

Things haven’t changed much:

The Publisher’s Pudding.

This pudding can scarcely be made too rich. First blanch, and then beat to the smoothest possible paste, six ounces of fresh Jordan almonds, and a dozen bitter ones; pour very gradually to them, in the mortar, three quarters of a pint of boiling cream; then turn them into a cloth, and wring it from them again with strong expression. Heat a full half pint of it afresh, and pour it, as soon as it boils, upon four ounces of fine bread-crumbs, set a plate over, and leave them to become nearly cold; then mix thoroughly with them four ounces of macaroons, crushed tolerably small; five of finely minced beef-suet, five of marrow, cleared very carefully from fibre, and from the splinters of bone which are sometimes found in it, and shred not very small, two ounces of flour, six of pounded sugar, four of dried cherries, four of the best Muscatel raisins, weighed after they are stoned, half a pound of candied citron, or of citron and orange-rind mixed, a quarter saltspoonful of salt, half a nutmeg, the yolks only of seven full-sized eggs, the grated rind of a large lemon, and last of all, a glass of the best Cognac brandy, which must be stirred briskly in by slow degrees. Pour the mixture into a thickly buttered mould or basin, which contains a full quart, fill it to the brim, lay a sheet of buttered writing-paper over, then a well-floured cloth, tie them securely, and boil the pudding for four hours and a quarter; let it stand for a couple of minutes before it is turned out; dish it carefully, and serve it with the German pudding sauce of page 126.

Jordan almonds, 6 ozs.; bitter almonds, 12; cream, f pint; bread-crumbs, 4 ozs.; cream wrung from almonds, J pint; crushed macaroons, 4 ozs.; flour, 2 ozs.; beef-suet, 5 ozs.; marrow, 5 ozs.; dried cherries, 4 ozs.; stoned Muscatel raisins, 4 ozs.; pounded sugar, 6 ozs.; candied citron (or citron and orange-rind mixed), J lb.; pinch of salt; i nutmeg; grated rind I lemon; yolks of eggs, 7; best cognac, 1 wineglassful; boiled in mould or basin, 4J hours.

Obs.—This pudding, which, if well made, is very light as well as rich, will be sufficiently good for most tastes without the almonds: when they are omitted, the boiling cream must be poured at once to the bread-crumbs.

Poor Author’s Pudding.

Flavour a quart of new milk by boiling in it for a few minutes half a stick of well-bruised cinnamon, or the thin rind of a small lemon ; add a few grains of salt, and three ounces of sugar, and turn the whole into a deep basin; when it is quite cold, stir to it three well-beaten eggs, and strain the mixture into a pie-dish. Cover the top entirely with slices of bread free from crust, and half an inch thick, cut so as to join neatly, and buttered on both sides: bake the pudding in a moderate oven for about half an hour, or in a Dutch oven before the fire.

New milk, 1 quart; cinnamon, or lemon-rind; sugar, 3 os.; little salt; eggs, 3; buttered bread: baked | hour.

Eliza Acton’s book with all of the recipes is available online.

2 Responses to “The Publisher’s Pudding”

  1. Sheltie says:

    Both recipes are tasty. The first one is definately a fine desert for Christmas and the second one can be eaten several times in the year.

  2. Kandis Perpall says:

    Dry breadcrumbs are made from dry bread which has been baked or toasted to remove most remaining moisture, and may even have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.

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