CAKE AND CUSTARD, AND VARIOUS OTHER INEXPENSIVE
PUDDINGS.
Even when very dry, the remains of a sponge or a Savoy cake
will serve excellently for a pudding, if lightly broken up, or
crumbled, and intermixed or not, with a few ratifias or macaroons,
which should also be broken up. A custard composed of four eggs
to the pint of milk if small, and three if very large and fresh, and
not very highly sweetened, should be poured over the cake half an
hour at least before it is placed in the oven (which should be slow ) ;
and any flavour given to it which may be liked. An economical and
clever cook will seldom be at a loss for compounding an inexpensive
and good pudding in this way. More or less of the cake can be
used as may be convenient. Part of a mould of sweet rice or the
remains of a dish of Aroce Doce (see Chapter XXIII.), and various
ether preparations ma)"be"turncd to account in a similar manner;
but the custard should be- perfectly and equally mingled with what-
ever other ingredients are used.- Macaroni boiled tender in milk,
or in milk and water, will make an excellent pudding; and sago
stewed very thick, will sup} ly another ; the custard may be mixed
with this last while it is still just warm Two ounces well washed,
and slowly heated in a pint of liquid, will be tender in from fifteen
to twenty minutes. All these puddings will require a gentle oven,
and will be ready to serve when they are firm in the centre, and do
not stick to a knife when plunged into it.
BAKED APPLE PUDDING, OR CUSTARD.
W cigli a pound of good boiling apples after they are pared and
cored, and stew them to a perfectly smooth marmalade, with six
ounces of sugar, and a spoonful or two of wine ; stir them often that
they may not stick to the pan. Mix with them while they are
still quite hot, three ounces of butter, the grated rind and the
strained juice of a lemon, and lastly, stir in by degrees the well-
beaten yolks of five eggs, and a dessertspoonful of flour, or in lieu of
the last, three or four Naples’ biscuits, or macaroons crushed small.
Bake the pudding for a full half hour in a moderate oven, or longer
438
MODERN COOKERY.
[chap. xxi.
should it be not quite firm in the middle. A little clarified butter
poured on the top, with sugar sifted over, improves all baked
puddings.
Apples 1 lb. ; sugar, 6 oz. ; wine 1 glassful ; butter, 3 oz. ; juice
and rind, 1 lemon ; 5 eggs✪ Baked Apple Pudding, or Custard : ^ hour, or more.
Obs. — Many cooks press the apples through a sieve after they are
boiled, but this is not needful when they are of a good kind*
and stewed, and beaten smooth.
DUTCH CUSTARD, OR BAKED RASPBERRY PUDDING.
Lay into a tart-dish a border of puff-paste, and a pint and a half of
freshly-gathered raspberries, well mixed with three ounces of sugar.
Whisk thoroughly six large eggs✪ Dutch Custard, or Baked Raspberry Pudding with three ounces more of sugar,
and pour it over the fruit : bake the pudding from twenty-five to
thirty minutes in a moderate oven.
Break the eggs one at a time into a cup, and with the point of a
small three-pronged fork take off the specks or germs, before they
are beaten, as we have directed in page 424.
llaspberries, 1| pint; sugar, 6 oz. ; eggs, 6 • 25 to 30 minutes.
GABRIELLE’s PUDDING, OR SWEET CASSEROLE OF RICE- ✪ Gabrielle’s Pudding, or Sweet Casserole of Rice
Page 387 · 3 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
CAKE AND CUSTARD, AND VARIOUS OTHER INEXPENSIVE PUDDINGS.
Even when very dry, the remains of a sponge or a Savoy cake will serve excellently for a pudding, if lightly broken up, or crumbled, and intermixed or not, with a few ratifias or macaroons, which should also be broken up. A custard composed of four eggs to the pint of milk if small, and three if very large and fresh, and not very highly sweetened, should be poured over the cake half an hour at least before it is placed in the oven (which should be slow ) ; and any flavour given to it which may be liked. An economical and clever cook will seldom be at a loss for compounding an inexpensive and good pudding in this way. More or less of the cake can be used as may be convenient. Part of a mould of sweet rice or the remains of a dish of Aroce Doce (see Chapter XXIII.), and various ether preparations may be turned to account in a similar manner; but the custard should be perfectly and equally mingled with whatever other ingredients are used.- Macaroni boiled tender in milk, or in milk and water, will make an excellent pudding; and sago stewed very thick, will sup} ly another ; the custard may be mixed with this last while it is still just warm Two ounces well washed, and slowly heated in a pint of liquid, will be tender in from fifteen to twenty minutes. All these puddings will require a gentle oven, and will be ready to serve when they are firm in the centre, and do not stick to a knife when plunged into it.
BAKED APPLE PUDDING, OR CUSTARD.
W cigli a pound of good boiling apples after they are pared and cored, and stew them to a perfectly smooth marmalade, with six ounces of sugar, and a spoonful or two of wine ; stir them often that they may not stick to the pan. Mix with them while they are still quite hot, three ounces of butter, the grated rind and the strained juice of a lemon, and lastly, stir in by degrees the wellbeaten yolks of five eggs, and a dessertspoonful of flour, or in lieu of the last, three or four Naples’ biscuits, or macaroons crushed small. Bake the pudding for a full half hour in a moderate oven, or longer
[chap. xxi.
should it be not quite firm in the middle. A little clarified butter poured on the top, with sugar sifted over, improves all baked puddings.
Apples 1 lb. ; sugar, 6 oz. ; wine 1 glassful ; butter, 3 oz. ; juice and rind, 1 lemon ; 5 eggs : ^ hour, or more.
Obs. — Many cooks press the apples through a sieve after they are boiled, but this is not needful when they are of a good kind* and stewed, and beaten smooth.
DUTCH CUSTARD, OR BAKED RASPBERRY PUDDING.
Lay into a tart-dish a border of puff-paste, and a pint and a half of freshly-gathered raspberries, well mixed with three ounces of sugar. Whisk thoroughly six large eggs with three ounces more of sugar, and pour it over the fruit : bake the pudding from twenty-five to thirty minutes in a moderate oven.
Break the eggs one at a time into a cup, and with the point of a small three-pronged fork take off the specks or germs, before they are beaten, as we have directed in page 424.
Raspberries, 1| pint; sugar, 6 oz. ; eggs, 6 • 25 to 30 minutes.
GABRIELLE’s PUDDING, OR SWEET CASSEROLE OF RICE-
Records on this page
Baked Apple Pudding, or CustardDutch Custard, or Baked Raspberry PuddingGabrielle’s Pudding, or Sweet Casserole of Rice