6 eggs
8 oz sugar
1 cup very strong coffee
1 1/2 oz powdered gelatine
1/3 cup irish whiskey*
10 fl whipping cream
3 oz crushed walnuts
Directions
*You can also use Irish Mist. -- Separate the yolks from the whites
of eggs. In a bowl, cream with yolks with the sugar. Heat the
coffee until hot but not boiling: add the gelatine and dissolve it
in the coffee. Add this mixture to the yolks and sugar. Beat well
and put the bowl over a pot of boiling water. Continue beating until
mixture begins to thicken. remove from heat, and when the bowl has
cooled a little, place it over cracked ice and continue stirring.
When the mixture is on the point of setting, whip the cream and fold
it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten
egg whites. Pour into a souffle dish that has a double thickness of
parchment paper tied around it: the paper should come up 3 inches
above the top of the souffle dish. Oil a jam-jar or bottle and press
it down into the center of the pudding. Leave to set. Remove the
paper collar by easing around the circumference with a knife dipped
in hot water. Remove the jar or bottle, and fill the center with: 1
cup heavy cream, whipped, sweetened with 1 T granulated sugar. You
can also decorate the exposed sides of the pudding with crushed
walnuts, pressed on with the palm of your hand.
Servings: 4 servings
"Irish Coffee" Pudding Recipe brought to you by Recipe Ideas
Categories: Beverages; Coffee; Dessert; Irish
The History of Recipes
It is quite possible to prove the history of recipes back into distant history, certainly as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Closer to modern times, we have a couple of interesting recipe books which appeared in the fourteenth century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian curry that is served today, but instead recipes for the types of food on the menus of the rich people of the period. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the holy lands, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices led to a surge in recipe books, the majority of which are now in private collections. During the succeeding few centuries, the wealthy families of Europe competed with each other to serve the most extravagent meals, and consequentially the best chefs and their recipes were greatly in demand. Even so, it was during the 1800s that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes common in their social group. Like it or not, the introduction of television brought us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Irish Coffee_ Pudding recipe.
