Chapter XX · Entremets (Sweets) · No. 2487
2487—American Pudding
Put into a basin two and a half oz. of bread-crumb; three oz. of powdered sugar; three oz. of flour; two and a half oz. of marrow and an equal quantity of suet (both chopped); three oz. of candied fruit cut into dice; one egg and three egg-yolks, a pinch of chopped orange or lemon zest; a little nutmeg and cinnamon, and a liqueur-glassful of brandy or rum.
Mix up the whole; pour the preparation into a buttered and dredged mould or basin, and cook in the bain-marie.
Serve a sabayon with rum at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2487, p. 732. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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