nd place the dish in a
very gentle oven for three - quarters of an hour, or longer if
needed to render the fruit quite tender. The apples should be
of the best quality for cooking. This is an exceedingly nice
pudding if well made and well baked. The butter can be omitted
to simplify it.
Milk, 1 quart ; vermicelli, 4 oz. : boiled about 20 minutes. Butter
2 oz. ; (when used) pounded sugar, \ lb. ; eggs, 5✪ Vermicelli Pudding with Apples : baked slowly f
hour or more.
For a plain common vermicelli pudding omit the apples and one
egg : for a very good one use six eggs, and the butter ; and flavour it
delicately with orange-flower water, vanilla, or aught else that may
be preferred. We have often had an ounce or two of candied citron
sliced very thin mingled with it.
Puddings of soujee and semola are made in precisely the same
manner, with four ounces to the quart of milk, and ten minutes
boiling.
440
MODERN COOKERY,
[chap. xxi.
RICE A LA VA.TIIEK, OR RICE PUDDING A LA VATHEK
(Extremely Good.)
Blanch, and then pound
carefully to the smoothest
possible paste four ounces of
fine Jordan almonds and half
a dozen bitter ones, moisten-
ing them with a few drops of
tvater to prevent their oiling.
Stir to them by slow degrees a quart of boiling milk, which should
be new, wring it again closely from them through a thin cloth, which
will absorb it less than a tammy, and set it aside to cool. Wash
thoroughly, and afterwards soak for about ten minutes seven ounces
of Carolina rice, drain it well from the water, pour the almond-milk
upon it, bring it very slowly to boil, and simmer it softly until it is
tolerably tender, taking the precaution to stir it often at first that it
may not gather into lumps nor stick to the pan. Add to it two
ounces of fresh butter and four of pounded sugar, and when it is per-
fectly tender and dry, proceed with it exactly as for Gabrielle’s
pudding, but in moulding the rice press it closely and evenly in, and
hollow it in the centre, leaving the edge an inch thick in every part,
that it may not break in the oven. The top must be slightly brushed
with butter before it is baked, to prevent its becoming too dry, but a
morsel of white blotting paper will take up any portion that may
remain in it. When it is ready to serve, pour into it a large jarful
of apricot jam✪ Rice Pudding a la Vathek, and send it immediately to table. If well made it will
be delicious. It may be served cold (though this is less usual), and
decorated with small thin leaves of citron-rind, cut with a minute
paste-cutter. The same preparation may be used also for Gabrielle’s
pudding, and filled with hot preserved fruit, the rice scooped from the
inside being mixed with the syrup.
GOOD YORKSHIRE PUDDING. ✪ Good Yorkshire Pudding
Page 389 · 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
nd place the dish in a very gentle oven for three - quarters of an hour, or longer if needed to render the fruit quite tender. The apples should be
of the best quality for cooking. This is an exceedingly nice pudding if well made and well baked. The butter can be omitted to simplify it.
Milk, 1 quart ; vermicelli, 4 oz. : boiled about 20 minutes. Butter 2 oz. ; (when used) pounded sugar, \ lb. ; eggs, 5 : baked slowly f hour or more.
For a plain common vermicelli pudding omit the apples and one egg : for a very good one use six eggs, and the butter ; and flavour it delicately with orange-flower water, vanilla, or aught else that may be preferred. We have often had an ounce or two of candied citron sliced very thin mingled with it.
Puddings of soujee and semola are made in precisely the same manner, with four ounces to the quart of milk, and ten minutes boiling.
[chap. xxi.
RICE A LA VA.TIIEK, OR RICE PUDDING A LA VATHEK (Extremely Good.)
Blanch, and then pound carefully to the smoothest possible paste four ounces of fine Jordan almonds and half a dozen bitter ones, moistening them with a few drops of water to prevent their oiling.
Stir to them by slow degrees a quart of boiling milk, which should be new, wring it again closely from them through a thin cloth, which will absorb it less than a tammy, and set it aside to cool. Wash thoroughly, and afterwards soak for about ten minutes seven ounces of Carolina rice, drain it well from the water, pour the almond-milk upon it, bring it very slowly to boil, and simmer it softly until it is tolerably tender, taking the precaution to stir it often at first that it may not gather into lumps nor stick to the pan. Add to it two ounces of fresh butter and four of pounded sugar, and when it is perfectly tender and dry, proceed with it exactly as for Gabrielle’s pudding, but in moulding the rice press it closely and evenly in, and hollow it in the centre, leaving the edge an inch thick in every part, that it may not break in the oven. The top must be slightly brushed with butter before it is baked, to prevent its becoming too dry, but a morsel of white blotting paper will take up any portion that may remain in it. When it is ready to serve, pour into it a large jarful of apricot jam, and send it immediately to table. If well made it will be delicious. It may be served cold (though this is less usual), and decorated with small thin leaves of citron-rind, cut with a minute paste-cutter. The same preparation may be used also for Gabrielle’s pudding, and filled with hot preserved fruit, the rice scooped from the inside being mixed with the syrup.
GOOD YORKSHIRE PUDDING.
Records on this page
Vermicelli Pudding with ApplesRice Pudding a la VathekGood Yorkshire Pudding