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Martha Washington Pie

  ----- Original Message ----- 
  From: Sandi
  Sent: Tuesday, January 13, 2009 12:26 PM
  Subject: Looking for Martha Washington Pie (not a round pie)

In the late 40s- early 50s (in Lake Charles, LA) there was a bakery in the black section 
of town near the train station that we used to get what they called Martha Washington Pie 
at. It was like a pumpkin or sweet potato real thick bread pudding that they cut into 
large squares. I have searched the Internet, but have found nothing comparable. Could you 
please help me find some kind of a recipe for it?

Eternally grateful,


Hello Sandi,

Maybe one of these?


Martha  Washington  Pie

Preheat oven to 450 degrees.  Make sure oven is very hot before putting cake in. 
2/3 c. sugar 
1 egg 
Add to creamed mixture:
2 tsp. baking powder 
1 1/2 c. flour 
1 tsp. lemon extract 
Bake in 2 greased and floured cake pans. 
While they are baking,  Mix: 
2 tbsp. flour 
1 egg 
2 tbsp. butter 
1 c. water 
Cook until mixture thickens like pudding. Then add 1 1/4 teaspoon lemon extract. 
Pour between layers and on top while still warm.
Martha  Washington  Pie

1 c. sugar
2 eggs
Butter the size of an egg
1/2 c. sweet milk
2 c. flour
2 tsp. baking powder

Stir in flour before sifting. Bake in 2 layer cake tins. Split layers and fill with: 1 pt. milk 
(take out enough to wet)
1/2 c. flour
2/3 c. sugar
Yolks of 2 eggs

Stir together and boil 3 minutes.  When cool, flavor with lemon or vanilla. 
From: "Sandi" 
Subject: RE: Looking for Martha Washington Pie (not a round pie)
Date: Wednesday, January 14, 2009 7:25 AM

Thanks so much for the quick reply. I will definitely try this. I just love your web site. 
It's great and I know you enjoy doing it - thus helping others.

Have a great 2009,

Mr. Tissot's Xmas Pudding

----- Original Message ----- 
From: jan 
Sent: Monday, January 12, 2009 3:21 PM
Subject: recipe request


I am looking for 'Mr. Tissots Christmas Pudding' that appeared in a Betty Crocker 
Sphere Magazine in the mid 1970s.  Mr. Tissot gave the recipe for his pudding along 
with Brandy Butter that Elizabeth Taylor liked.  I believe that this was served to 
the Queen.  If I remember correctly, Mr. Tissot came out of retirement to help make 
the pudding at Christmas for Fortnum & Mason.

The recipe contained beer, stout, ale, brandy, and I'm not sure how many more types 
of alcohol. It had to age in the refrigerator for two weeks prior to boiling.

The recipe contained suet, raisins (currents possibly), and I don't remember how many 
more types of dried fruit.  It was long and complicated.  But the results were great.

Can you help find the recipe?  I looked in your archives and could not find it.


Hello Jan,

See below. Mr. Tissot's brandy butter and rum custard sauce recipes were not provided. I was unable to locate his recipes, but there are other brandy butter and rum custard sauce recipes on the web.


UPDATE 12/01/13: Lara sent the brandy butter and rum custard sauce recipes. See below the pudding recipe.

Best Xmas pudding

Servings:  40 

4 or 1 1/4cups large prunes, pitted  
1 cup water  
1 cup white sugar  
1 box 15 oz dark raisins  
1 box 15oz golden raisins  
1 1/2 cups--1 1/2# currants  
2 cups all-purpose flour  
4 cups dry breadcrumbs  
2 1/4 cups white sugar  
1/4 cup ground ginger  
2 tsp ground cinnamon  
1 tsp ground allspice  
1/2 tsp ground nutmeg  
1 1/2 tsp salt  
1 lb mixed candied fruit peel, finely chopped  
4 oz ground unblanched almonds 3/4c  
1 1/4 lb beef suet, trimmed & finelychop  
3 oranges  
6 eggs, beaten  
2 small carrots, pared & grated  
1 lb cooking apples (3med), pared,cored&fc  
2 cups milk  
2 cups stout  
2 Tbs brandy  
2 Tbs whisky  
2 Tbs gin  
2 Tbs rum  

1. Soak prunes in 1 cup water in small bowl. Let stand covered overnight. Drain prunes:reserve 
liquid. Place prunes in small saucepan. Add 1 cupsugar. Add enough water to reserved liquid to 
make 1 cup; add to prune mixture. Heat over medium heat to boiling; simmer uncovered, stirring 
occassionally,until prunes are soft, about 15 minutes. Drain prunes;discard liquid. Place prunes 
in blender container; cover. Blend on high speed until pureed;reserve.
2. Rise raisins and currents in colander with cold water;pat dry with paper toweling. Coat with 
1 cup of flour; remove any stems. Combine remaining flour ,bread crumbs,2 1/4 cups sugar, the 
spices and salt in large bowl. Stir in raisin mixture, fruit peel, almonds and suet using hands 
if neccessary.
3. Remove peel from oranges; chop finely. Squeeze juice from oranges to measure 1 cup. stir 
orange peel and juice,eggs, carrots, apples, milk and reserved prunes and raisin mixture. 
Stir in stout, brandy, whisky,gin and rum. Refrigerate covered at least 2 days.(Flavour improves 
if mixture is aged 8-10 days in refrigerator.) 
4. Spoon 4 cups of mixture into each buttered 1 1/2 qt pudding basins; cover with buttered 
waxed paper. Place 15" square cloth over waxed paper; secure under rim with string; tie 
corners, bandana-style at top.
5. Place covered pudding basins on rack in deep kettle; add 3" boiling water. (Water should not 
touch top of basins) Steam covered over low heat until wooden pick inserted in centre comes out 
clean about 3 hours. Transfer to wire rack; remove cloth and waxed paper Let cool 30 mins. 
6. Make Rum Custard Sauce and Brandy Butter (recipes listed separately)
7. Run spatula around side of each pudding basin; shake gently to loosen pudding. Invert pudding 
onto serving platter. Sprinkle lightly with powder sugar; decorate with sprig of Holly. Heat brandy 
and ignite; pour flaming brandy over pudding. Serve with Rum custard sauce and or Brandy Butter. 

More Notes:  
Pudding basin is a heavy oven proof ceramic bowl with 1" rim around top. Decorative steamed pudding 
or metal mould can also be used. Pudding can be covered with double thickness aluminum foil in place 
of cloth. Christmas pudding can be prepared to this point up to 2 months in advance: store covered 
with foil in cool dark place. To serve, steam pudding in pudding basin on rack in 2 inches boiling 
water in covered deep kettle until heated,about 1 hour. Cool slightly on wire rack; unmould

Author: Mr Tissot'
From: "Lara" 
Subject: Mr. Tissot's Christmas Pudding with Rum Custard Sauce and Brandy Butter
Date: Sunday, December 01, 2013 9:28 AM

Hello Phaedrus, 

I do not have a question but I do have the original recipes for Mr. Tissot's published 
Rum Custard Sauce and Brandy Butter recipes. I hope this is helpful. 


Rum Custard Sauce (Makes 1 1/2 Cups)

1 c whipping cream
2 egg yolks
1/4 c sugar
Dash salt
1/2 t vanilla
3 T dark rum

Scald whipping cream in small saucepan; cool. Meanwhile, whisk yolks in top of double boiler; 
whisk in sugar gradually. Stir in salt, vanilla and cream; cook, stirring constantly and scraping 
bottom and sides occasionally with spatula, until mixture coats spoon; about 15 minutes. 
Remove from heat; stir in rum. Serve warm or cold.

Brandy Butter ( Makes 3/4 Cup)

1/2 c unsalted sweet butter, softened
1/4 c powdered sugar, sifted
2 T brandy

Beat butter in small mixer bowl until light and fluffy. Beat in powdered sugar gradually, stir in brandy. 


People have been searching for this via Google.

An Italian recipe, traditionally made with only vegetables, but sometimes Italian sausage is added.


 1/4 Pound fresh mushrooms, cleaned and sliced 
 1 Pound penne pasta 
 4 Italian fryer peppers, sliced 
 1 Red bell pepper, small diced 
 1 Medium onion, diced 
 2 Ripe tomatoes, thinly sliced 
 1 Baby eggplant, sliced 
 3 Medium potatoes, diced 
 2 Medium zucchini, sliced 
 Salt and pepper to taste 
 Olive oil as needed
How to make Italian Giambotta: 
 Bring a big pot of salted water to a boil and add pasta to it. 
 Cook till al dente for about 8 to 10 minutes or according to package directions. 
 Remove it from the fire, drain and keep aside 
 Take an iron skillet and heat a small amount of olive oil in it. 
 Add onions and fry till translucent. 
 Add rest of the vegetables, season with salt and pepper and bring it to a simmer, 
stir well and cover the pan. 
 Let cook on a low heat for 20 minutes, keep stirring. 
 Remove the cover and continue to cook vegetables till tender and no cooking liquid remains 
 in the skillet for about 15 minutes more.  
 Combine the cooked pasta with the Vegetable Stew, tossing till coated and heated through. 

Indiana Pork Tenderloin Sandwiches

Someone has been searching the site for the Penguin Point breaded pork tenderloin sandwich recipe. Penguin Point is an Indiana restaurant chain that began in Warsaw, Indiana in 1950. They're also noted for their chicken and for their "Big Wally" sandwich. I had no success locating the Penguin Point restaurant's tenderloin sandwich recipe, but here are some others.

Midwestern Pork Tenderloin Sandwich 

1 pound boneless pork loin
1 cup flour
1/2 cup yellow cornmeal 1 teaspoon salt
1/2 teaspoon black pepper
4 large sandwich buns 

1. Cut 4 1-inch slices of pork. Trim any exterior fat from edges and butterfly each slice by 
cutting horizontally through the middle almost to the edge so that the halves are connected by 
only a think piece of meat. Put each butterflied slice between pieces of plastic wrap. Using a 
wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches 
across. Mix together flour, cornmeal, salt and black pepper. 
2. Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F. Dip each slice of pork in water, 
then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 
5 minutes total. Drain on paper towels and season to taste with salt and pepper. 
3. Serve on buns with desired condiments (mustard, mayonnaise, dill pickle chips, ketchup, 
sliced onion, lettuce). 
Breaded Pork Tenderloin Sandwich

Serves 6 


1 1/2 lbs pork tenderloins 
2 eggs 
1/4 cup milk 
1/2 cup Italian style breadcrumbs 
1 pinch garlic salt 
2 teaspoons dried oregano 
salt and pepper 
1 tablespoon vegetable oil 


1 Preheat oven to 325F. 
2 Slice tenderloin into 1/4-inch rounds. 
3 Place rounds between sheets of plastic wrap and pound until thin. 
4 Beat eggs and milk together and pour into a shallow dish or bowl; set aside. 
5 In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. 
6 Mix all together. 
7 In a large skillet heat oil over medium high heat. 
8 Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. 
9 When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides 
(not cooked through)! 
10 Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. 
11 Bake for 20 minutes at 375F uncovered. 
12 Serve on bun with lettuce, mayonnaise, and tomatoes. 
Fried Pork Tenderloin Sandwich 


1 pork tenderloin (cut into 3/4 inch slices) 
saltine crackers, made into meal (use a blender or processor) 
1 cup water 
1 tablespoon bouillon (I use Maggi brand chicken & tomato but any brand or flavor will do. 
Three of the cube variety work w) 
oil (for frying) 
4 hamburger buns 


1 Cut the pork tenderloin into 3/4 inch slices. 
2 Pound the slices until each is about 1/4 inch thick. 
3 Place the cracker meal in a dish (aluminum pie pans work great). 
4 In a second dish, pour in the water and stir in the bouillon. 
5 Dip each slice in the bouillon water and then in the cracker meal. 
6 Coat well. 
7 Deep fry in a fry daddy or deep fryer at 375F until golden brown. (Pan frying works equally well). 
8 Drain. 
9 Serve on a hamburger bun with your choice of condiments. 

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