Name: The Publisher’s Pudding
Total time: 4 h 15 min
Cuisine: United Kingdom
Ingredients: Stoned Muscatel raisins, 4 oz.; pounded sugar, 6 oz.; candied citron (or citron and orange-rind mixed), ½ lb.; pinch of salt; ½ nutmeg; grated rind, 1 lemon; Jordan almonds, 6 oz.; crushed macaroons, 4 oz.; cream wrung from almonds, ½ pint; bread-crumbs, 4 oz.; cream, ¾ pint; bitter almonds, 12; Yolks of eggs, 7; best cognac, 1 wineglassful; marrow, 5 oz.; beef-suet, 5 oz.; Dried cherries, 4 oz.; flour 2 oz.

Preparation info

Difficulty
Complex
Ready in
4 hr 30

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Ingredients

Jordan almonds, 6 oz.
bitter almonds, 12
cream, ¾

Europe
United Kingdom
Dessert

Method

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

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The Publisher’s Pudding

Ingredients

Method

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