Wednesday, November 18, 2015

New Orleans Holiday Pudding with Rum, Brandy (1941)

  • 1 cup dark New Orleans molasses
  • 1 1/2 cups heavy cream
  • 3 cups flour
  • 1/4 cup brandy
  • 1/4 cup rum
  • 1/3 cup Sherry
  • 1 tspn baking powder
  • 1/2 tspn allspice
  • 1/2 tspn cinnamon
  • 1/2 tspn cloves
  • 1 tspn mace
  • 1 tspn salt
Mix molasses and cream.  Sift together the flour, baking powder, spices, and salt.  Stir in gradually to molasses and cream mixture.

Mix in brandy, rum, and Sherry wine.  Pour into buttered baking dish, set in a pan of hot water, and bake in moderate oven (350 to 375 degrees) for 2 hours.  

Serve with Sea Foam Sauce (below).  Serves 4 to 6.

Sea Foam Sauce
  • 4 egg whites
  • 1 1/2 cups honey
  • 1/2 cup Port or Sherry wine
Beat egg whites until very dry. (They should remain in bowl when it's inverted.) Place dish of honey in hot water until it can be very easily poured.  Add wine to the honey, and stir thoroughly into beaten egg whites.  Chill well before serving.  Yields about 4 cups.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Pudding and Mousse Recipes
Coffee Mousse (1885)

No comments:

Post a Comment