Recipes Included On This Page Xmas Pudding ("Glenedyth" Most Excellent) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Xmas Pudding ("Glenedyth" Most Excellent) Recipe By : The New Cook Book; 1905 Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds bread crumbs 1/2 pound flour 2 pounds suet [well clarified and finely shredded] 2 pounds raisins -- stoned, washed and dried 2 pounds currants -- similarly prepared 2 pounds sugar 2 ounces candied citrus peel 2 ounces candied citron 2 ounces preserved ginger -- finely chopped 2 small nutmegs -- finely grated 2 limes -- juice of and the finely minced rind 1 teaspoon salt 2 ounces sweet blanched almonds -- sliced 18 eggs 1 glass brandy 1 glass maraschino Milk -- if needed **Sauce** 10 egg yolks 4 ounces sugar 1 pint milk 1 glass Noyeau [instead of Noyeau 3/4 of a pint of Madeira may be used] One and one-half pounds bread crumbs, one-half pound of flour, two pounds well clarified and finely shredded suet, two pounds of raisins, stoned, washed and dried, two pounds of currants similarly prepared, two pounds of sugar, two ounces of candied peel, two ounces of citron, two ounces of preserved ginger, finely chopped; two small nutmegs finely grated, two limes, the juice of good sized ones, the rind very finely minced; one teaspoonful of salt, two ounces sweet blanched almonds sliced, eighteen eggs, one claret glass of brandy, one sherry glass of maraschino. Mix all to a stiff paste, moistening with a little milk if necessary, but be careful, for milk will make the pudding heavy. The eggs and milk should be stirred into the ingredients after they have been thoroughly mixed together, and last of all the brandy and liqueur. This pudding will take ten hours to boil, and is large enough for a party of sixteen. **Sauce** Put ten yolks of eggs in a stew-pan, four ounces of sugar, one pint of milk. Stir over the fire in a "bain marie" (double boiler) till a rich custard has been formed; add a claret glass of Noyeau; strain the sauce and serve hot. Instead of Noyeau three-quarters of a pint of Madeira may be used. Hallie's comment: Noyeau is a liqueur made from alcohol infused with peach and apricot stones so if you try this recipe I would think Madeira would be the best choice. MC format by Hallie. Untried. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns. Edited by Grace E. Denison (Lady Gay of Saturday Night). The Musson Book Co., Limited, Toronto. Entered according to Act of the Parliament of Canada, in the year one thousand nine hundred and five, by Dan A. Rose, at the Department of Agriculture. Hallie's notes: This cookbook belonged to my Great-Grandmother, who moved from Ontario to Alberta, Canada with her husband and their children in about 1896. I treasure this book and although I never had the opportunity to know my ancestor I can imagine her sitting at the kitchen table in her pioneer kitchen deciding which one to make with the ingredients she had available at the time because the book has obviously been well used. By the way, the 'Saturday Night' referred to was a magazine. Since 'tis the season, I couldn't help sharing this very old recipe with you. I have never made it and probably never will but I think it is interesting nonetheless, if for no other reason than to compare old recipes with new. The (Most Excellent) notation in the title is as written in the book, not my own comment. Contributed to the FareShare Gazette by Hallie; 24 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 974 Calories; 13g Fat (11.4% calories from fat); 21g Protein; 201g Carbohydrate; 8g Dietary Fiber; 379mg Cholesterol; 625mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 6 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 4 1/2 Other Carbohydrates.

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