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FareShare Gazette Recipes -- December 2007 - X's


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Xmas Pudding ("Glenedyth" Most Excellent)

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* 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
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.

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,
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

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.

- - - - - - - - - - - - - - - - - - - 

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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