(31) Finely chop Goz. of suet, put it into a basin, and mix
with it the crumb of three-parts of a quartern loaf, Goz.
of loaf sugar, the juice of one large Lemon, and loz. of
thinly-shred candied citron-peel. Beat the yolks of three
eggs, add them to the above ingredients, together with the
chopped peel of one Lemon, 1 table-spoonful of blanched
and chopped sweet almonds✪ Lemon Suet Pudding, 1 wineglassful each of brandy
and sherry, and lastly the well-whipped whites of the three
eggs. Butter a pudding-basin, turn the mixture into it,
and cover with a sheet of buttered paper. Stand the basin
in a saucepan with boiling water to three-parts its height
and steam the pudding for an-hour-and-a-half, taking care
that the water does not enter at the top of the basin.
When cooked, turn the pudding on to a hot dish, and serve.
(32) Boston. — Beat 3oz. of butter to a cream together
with 6oz. of sugar ; add and work into it the beaten yolks
of five eggs, the grated peel of one and the strained juice
of two Lemons ; then, a handful at a time, Jib. of sifted
breadcrumbs, alternately with spoonfuls of the whites of
five eggs beaten to a stiff froth, and stir in lastly 2 table-
spoonfuls of self-raising flou✪ Boston Puddingr. Put the batter as quickly as
possible into a buttered pud ding- tin, cover it, leaving room
for the pudding to swell, and plunge it at once into boil-
ing water. Let it boil continually for two hours. For
the sauce, beat 3oz. of butter and Jib. of powdered white
sugar to a cream ; mix with it the strained juice of one
Lemon, 1 saltspoonful of grated nutmeg, and the white of
an egg beaten to a stiff froth. Whisk all this very well
together, stir it over the fire for a few minutes, pom-
part of it over the pudding, and serve the rest in a small
tureen.
(33) Put into a saucepan 6oz. each of butter and powdered
sugar, the yolks of six eggs, and the grated peel of a
medium-sized Lemon, squeezing in the juice as well. Set the
pan on the hot stove, and with a wire whisk stir sharply for
at least five minutes. Remove from the fire and lay it on
the table. Beat in a copper basin six whites of eggs to a
stiff froth, add them to the other preparation, beating with
the whisk thoroughly, but not briskly, for ten minutes.
Butter and sugar well six pudding-moulds, fill with the
preparation, steam them in a tin pan containing warm
water, and serve with cream sauce poured over.
Lemon Puffs. — (1) Whisk the yolks of three eggs together
with Jib. of powdered white sugar, then beat in 3 table-
spoonfuls of milk, arul sprinkle in a very little salt and
the grated peel of a Lemon ; whip the whites of three
eggs to a stiff froth and beat them in next, and stir in
lastly Jib. of self-raising Hour. Pour the batter into mutfin-
rings and bake in a quick oven. They should be baked
immediately after the batter is mixed.
(2) Grate the rinds of two large Lemons and mix w-ell
with the grated rinds 1 Jib. of finely-powdered white sugar
quite free from lumps. Beat the whites of three fresh
eggs to a stiff froth, add them to the sugar and grated
peel, and whisk all together for an hour, and then make
it up into any fancy shapes. Lay it on buttered or oiled
paper on tins and bake in a moderate oven. Do not take
the Lemon puffs off the paper till they are quite cold.
Serve on a fancy dish.
Page 314 · 2 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
(31) Finely chop Goz. of suet, put it into a basin, and mix with it the crumb of three-parts of a quartern loaf, Goz. of loaf sugar, the juice of one large Lemon, and loz. of thinly-shred candied citron-peel. Beat the yolks of three eggs, add them to the above ingredients, together with the chopped peel of one Lemon, 1 table-spoonful of blanched and chopped sweet almonds, 1 wineglassful each of brandy and sherry, and lastly the well-whipped whites of the three eggs. Butter a pudding-basin, turn the mixture into it, and cover with a sheet of buttered paper. Stand the basin in a saucepan with boiling water to three-parts its height and steam the pudding for an-hour-and-a-half, taking care that the water does not enter at the top of the basin. When cooked, turn the pudding on to a hot dish, and serve.
(32) Boston. — Beat 3oz. of butter to a cream together with 6oz. of sugar ; add and work into it the beaten yolks of five eggs, the grated peel of one and the strained juice of two Lemons ; then, a handful at a time, Jib. of sifted breadcrumbs, alternately with spoonfuls of the whites of five eggs beaten to a stiff froth, and stir in lastly 2 tablespoonfuls of self-raising flour. Put the batter as quickly as possible into a buttered pudding- tin, cover it, leaving room for the pudding to swell, and plunge it at once into boiling water. Let it boil continually for two hours. For the sauce, beat 3oz. of butter and Jib. of powdered white sugar to a cream ; mix with it the strained juice of one Lemon, 1 saltspoonful of grated nutmeg, and the white of
an egg beaten to a stiff froth. Whisk all this very well together, stir it over the fire for a few minutes, pour part of it over the pudding, and serve the rest in a small tureen.
(33) Put into a saucepan 6oz. each of butter and powdered sugar, the yolks of six eggs, and the grated peel of a medium-sized Lemon, squeezing in the juice as well. Set the pan on the hot stove, and with a wire whisk stir sharply for at least five minutes. Remove from the fire and lay it on the table. Beat in a copper basin six whites of eggs to a stiff froth, add them to the other preparation, beating with the whisk thoroughly, but not briskly, for ten minutes. Butter and sugar well six pudding-moulds, fill with the preparation, steam them in a tin pan containing warm water, and serve with cream sauce poured over.
Lemon Puffs. — (1) Whisk the yolks of three eggs together with Jib. of powdered white sugar, then beat in 3 tablespoonfuls of milk, and sprinkle in a very little salt and the grated peel of a Lemon ; whip the whites of three eggs to a stiff froth and beat them in next, and stir in lastly Jib. of self-raising Hour. Pour the batter into muffin rings and bake in a quick oven. They should be baked immediately after the batter is mixed.
(2) Grate the rinds of two large Lemons and mix well with the grated rinds 1 Jib. of finely-powdered white sugar quite free from lumps. Beat the whites of three fresh eggs to a stiff froth, add them to the sugar and grated peel, and whisk all together for an hour, and then make it up into any fancy shapes. Lay it on buttered or oiled paper on tins and bake in a moderate oven. Do not take the Lemon puffs off the paper till they are quite cold. Serve on a fancy dish.
Records on this page
Lemon Suet PuddingBoston Pudding