(3) Chop finely a sufficient quantity of beef-suet to fill
a breakfast-cup, put it into a basin, and mix with it 1 break-
fast-cupful each of flour, finely -grated stale breadcrumb,
any kind of Jam✪ Jam Pudding, and 2 table-spoonfuls of moist sugar. Dis-
solve 1 saltspoonful of salt and 1 heaped teaspoonful of
bicarbonate of soda in I pint of milk, stir it in with the
other ingredients, and work until they are all thoroughly
incorporated. Butter a mould, turn the mixture into it, tie
a sheet of buttered paper over the top, and stand it in a
stewpan with boiling water to three-parts its height. Steam
the pudding for two hours, taking care that the water does
not enter at the top. When cooked, turn it on to a hot dish,
and serve with sweet sauce.
(4) Put loz. of soaked gelatine in a saucepan with J tea-
cupful of milk, and stir it over the fire until dissolved. Beat
well three eggs and mix them with lqt. of cream and Jib. of
caster sugar. Pour this mixture into a jug, stand it in a
saucepan of boiling water, and place it over the fire until
it thickens. Remove the cream from the fire, leave it until
quite cold, then stir in gradually the dissolved gelatine,
I pint of rum, and 1 breakfast-cupful of raspberry-and-cur-
rant or other kind of Jam. Rinse out a mould with cold
water, pour the mixture into it, and pack in pounded ice
and salt, or stand it in a very cold place until firm. When
ready, dip the mould into warm water, wipe it, and turn the
contents on to a fancy dish.
(5) Butter a pudding-basin, and line it with thinly-cut slices
of bread-and-butter ; then fill it up with layers of bread-and-
butter and Jam. Beat two eggs with II breakfast-cupfuls of
milk, sweeten to taste with caster sugar, and flavour with a
For details respecting Culinary Processes. Utensils, Sauces, dec., referred to, see under their special heads.
782 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Jam — continued.
few drops of essence of vanilla or any oilier kind of flavouring
preferred. Pour the custard over the bread, and let it soak
for a short time. Tie a cloth over the basin, put it in a
saucepan of boiling water, and boil for an-hour-and-a-half.
When cooked, turn the pudding carefully out of the mould
on to a hot dish, and serve.
(6) Butter a pudding-basin, and line it with thin slices
of stale bread, putting a round slice at the bottom ; finely
chop a little beef-suet, sprinkle a little at the bottom of the
basin over the bread, then put in 1 table-spoonful of any
kind of Jam. Continue in this way, putting first bread, then
suet, and then Jam, till the basin is full, and place a round slice
of bread as near the size of the basin as possible on the top.
Beat an egg together with j pint of milk, sweeten to taste,
and pour -it lightly over the pudding ; tie a piece of thick
paper over the basin, put it in a saucepan, pour boiling water
round to more than half its height, taking care it does not
come over the basin, and steam for kalf-an-hour. When the
pudding is cooked, turn it on to a dish, and serve. ✪ Cream with Gelatine
Page 149 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Chop finely a sufficient quantity of beef-suet to fill a breakfast-cup, put it into a basin, and mix with it 1 breakfast-cupful each of flour, finely -grated stale breadcrumb, any kind of Jam, and 2 table-spoonfuls of moist sugar. Dissolve 1 saltspoonful of salt and 1 heaped teaspoonful of bicarbonate of soda in I pint of milk, stir it in with the other ingredients, and work until they are all thoroughly incorporated. Butter a mould, turn the mixture into it, tie a sheet of buttered paper over the top, and stand it in a stewpan with boiling water to three-parts its height. Steam the pudding for two hours, taking care that the water does not enter at the top. When cooked, turn it on to a hot dish, and serve with sweet sauce.
(4) Put loz. of soaked gelatine in a saucepan with J teacupful of milk, and stir it over the fire until dissolved. Beat well three eggs and mix them with lqt. of cream and Jib. of caster sugar. Pour this mixture into a jug, stand it in a saucepan of boiling water, and place it over the fire until it thickens. Remove the cream from the fire, leave it until quite cold, then stir in gradually the dissolved gelatine, I pint of rum, and 1 breakfast-cupful of raspberry-and-currant or other kind of Jam. Rinse out a mould with cold water, pour the mixture into it, and pack in pounded ice and salt, or stand it in a very cold place until firm. When ready, dip the mould into warm water, wipe it, and turn the contents on to a fancy dish.
(5) Butter a pudding-basin, and line it with thinly-cut slices of bread-and-butter ; then fill it up with layers of bread-andbutter and Jam. Beat two eggs with II breakfast-cupfuls of milk, sweeten to taste with caster sugar, and flavour with a
For details respecting Culinary Processes. Utensils, Sauces, dec., referred to, see under their special heads.
Jam — continued.
few drops of essence of vanilla or any oilier kind of flavouring preferred. Pour the custard over the bread, and let it soak for a short time. Tie a cloth over the basin, put it in a saucepan of boiling water, and boil for an hour and a half. When cooked, turn the pudding carefully out of the mould on to a hot dish, and serve.
(6) Butter a pudding-basin, and line it with thin slices of stale bread, putting a round slice at the bottom ; finely chop a little beef-suet, sprinkle a little at the bottom of the basin over the bread, then put in 1 table-spoonful of any kind of Jam. Continue in this way, putting first bread, then suet, and then Jam, till the basin is full, and place a round slice of bread as near the size of the basin as possible on the top. Beat an egg together with j pint of milk, sweeten to taste, and pour -it lightly over the pudding ; tie a piece of thick paper over the basin, put it in a saucepan, pour boiling water round to more than half its height, taking care it does not come over the basin, and steam for half an hour. When the pudding is cooked, turn it on to a dish, and serve.
Records on this page
Jam PuddingSteamed Jam PuddingCream with GelatineBread-and-Butter Pudding