adding more butter, one egg, a small glass of brandy, tbe grated rind
of a lemon, and as much sugar as will sweeten the whole richly, a
very excellent pudding will be obtained ; candied orange-peel also
has a good effect when sliced thinly into it ; and half a pound of
currants is generally considered a further improvement.
New milk, 1 pint ; sugar, 3 oz. ; salt, few grains ; bread-crumbs, \
lb. ; eggs, 4 (5, if very small) ; nutmeg or lemon-rind at pleasure : 1
hour and 10 minutes.
Or : milk, 1 pint ; bread-crumbs, 6 oz. ; butter, 2 to 3 oz. ; sugar,
4 oz. ; eggs, 5 ; brandy, small glassful ; rind, 1 lemon. Further ad-
ditions at choice : candied peel, oz. ; currants, | lb.
A BROWN BREAD PUDDING.
To half a pound of stale brown bread, finely and lightly grated, add
an equal weight of suet chopped small, and of currants cleaned and
dried, with half a saltspoonful of salt, three ounces of sugar, the
third of a small nutmeg grated, two ounces of candied peel, five
well-beaten eggs, and a glass of brandy. Mix these ingredients
thoroughly, and boil the pudding in a cloth for three hours and a
half. Send port wine sauce to table with it. The grated rind of
a large lemon may be added to this pudding with good effect.
Brown bread, suet, and currants, each 8 oz. ; sugar, 3 oz. ; candied
peel, 2 oz. ; salt, | saltspoonful ; | of small nutmeg ; eggs, 5 ; brandy,
1 wineglassful : 3£ hours.
A GOOD BOILED RICE PUDDING.
Swell gradually,* and boil until quite soft and thick, four ounces
and a half of whole rice in a pint and a half of new milk ; sweeten
them with from three to four ounces of sugar, broken small, and stir
to them while they are still quite hot, the grated rind of half a large
lemon, four or five bitter almonds, pounded✪ A Good Boiled Rice Pudding to a paste, and four
large well-whisked egg? ; let the mixture cool, and then pour it into
a thickly-buttered basin, or mould, which should be quite full ; tie a
buttered paper and a floured cloth over it, and boil the pudding
exactly an hour ; let it stand for two or three minutes before it is
turned out, and serve it with sweet sauce, fruit syrup, or a compote
of fresh fruit. An ounce and a hrdf of candied orange-rind will
improve it much, and a couple of ounces of butter may be added to
enrich it, when the receipt without is considered too simple. It is
excellent when made with milk highly flavoured with cocoa-nut, or
with vanilla.
Whole rice, oz. ; new milk (or cocoa-nut- flavoured milk), i§
pint; sugar, 3 to 4 oz. ; salt, a few grains; bitter almonds, 4 to 6 ;
rind of \ lemon ; eggs, 4 : boiled 1 hour.
* That is to say, pat the rice into the milk while cold, heat it s lowly, and 1st
it only simmer until it is done.
420
MODEBN COOKEEY.
[chap. xx.
CHEAP RICE PUDDING.
Wash six ounces of rice, mix it with three quarters of a pound of
/aisins, tie them in a well-floured cloth, giving them plenty of room
to swell ; boil them exactly an hour and three quarters, and serve
the pudding with very sweet sauce : this is a nice dish for the nursery.
A pound of apples✪ Cheap Rice Pudding pared, cored, and quartered, will also make a
very wholesome pudding, mixed with the rice, and boiled from an
hour and a quarter to an hour and a half ; and sultana raisins and
rice will give another good variety of this simple pudding.
Rice, 6 oz. ; raisins, £ lb. : 2 hours. Or, rice, 6 oz. ; apples, 1 lb. .
H to hour
RICE AND GOOSEBERRY PUDDING. ✪ Rice and Gooseberry Pudding
Page 373 · 4 recipe records on this page
Presented as published in 1884. 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
adding more butter, one egg, a small glass of brandy, the grated rind of a lemon, and as much sugar as will sweeten the whole richly, a very excellent pudding will be obtained ; candied orange-peel also has a good effect when sliced thinly into it ; and half a pound of currants is generally considered a further improvement.
New milk, 1 pint ; sugar, 3 oz. ; salt, few grains ; bread-crumbs, \ lb. ; eggs, 4 (5, if very small) ; nutmeg or lemon-rind at pleasure : 1 hour and 10 minutes.
Or : milk, 1 pint ; bread-crumbs, 6 oz. ; butter, 2 to 3 oz. ; sugar, 4 oz. ; eggs, 5 ; brandy, small glassful ; rind, 1 lemon. Further additions at choice : candied peel, oz. ; currants, | lb.
A BROWN BREAD PUDDING.
To half a pound of stale brown bread, finely and lightly grated, add an equal weight of suet chopped small, and of currants cleaned and dried, with half a saltspoonful of salt, three ounces of sugar, the third of a small nutmeg grated, two ounces of candied peel, five well-beaten eggs, and a glass of brandy. Mix these ingredients thoroughly, and boil the pudding in a cloth for three hours and a half. Send port wine sauce to table with it. The grated rind of a large lemon may be added to this pudding with good effect.
Brown bread, suet, and currants, each 8 oz. ; sugar, 3 oz. ; candied peel, 2 oz. ; salt, | saltspoonful ; | of small nutmeg ; eggs, 5 ; brandy, 1 wineglassful : 3£ hours.
A GOOD BOILED RICE PUDDING.
Swell gradually,* and boil until quite soft and thick, four ounces and a half of whole rice in a pint and a half of new milk ; sweeten them with from three to four ounces of sugar, broken small, and stir to them while they are still quite hot, the grated rind of half a large lemon, four or five bitter almonds, pounded to a paste, and four large well-whisked eggs ; let the mixture cool, and then pour it into a thickly-buttered basin, or mould, which should be quite full ; tie a buttered paper and a floured cloth over it, and boil the pudding exactly an hour ; let it stand for two or three minutes before it is turned out, and serve it with sweet sauce, fruit syrup, or a compote of fresh fruit. An ounce and a hrdf of candied orange-rind will improve it much, and a couple of ounces of butter may be added to enrich it, when the receipt without is considered too simple. It is excellent when made with milk highly flavoured with cocoa-nut, or with vanilla.
Whole rice, 4½ oz. ; new milk (or cocoa-nut- flavoured milk), i§ pint; sugar, 3 to 4 oz. ; salt, a few grains; bitter almonds, 4 to 6 ; rind of \ lemon ; eggs, 4 : boiled 1 hour.
* That is to say, pat the rice into the milk while cold, heat it s lowly, and 1st it only simmer until it is done.
[chap. xx.
CHEAP RICE PUDDING.
Wash six ounces of rice, mix it with three quarters of a pound of raisins, tie them in a well-floured cloth, giving them plenty of room to swell ; boil them exactly an hour and three quarters, and serve the pudding with very sweet sauce : this is a nice dish for the nursery. A pound of apples pared, cored, and quartered, will also make a very wholesome pudding, mixed with the rice, and boiled from an hour and a quarter to an hour and a half ; and sultana raisins and rice will give another good variety of this simple pudding.
Rice, 6 oz. ; raisins, £ lb. : 2 hours. Or, rice, 6 oz. ; apples, 1 lb. . H to hour
RICE AND GOOSEBERRY PUDDING.
Records on this page
A Good Boiled Rice PuddingA Brown Bread PuddingCheap Rice PuddingRice and Gooseberry Pudding