Royal Blue Pudding-. — ( Family Recipe.) — Two whole
eggs, two ounces of flour, a pinch of salt, and a dust of nutmeg,
all mixed together till very smooth, then add by degrees a pint
of new milk, mixing till it is all of one substance. Rub off the
rind of a lemon on a piece of sugar weighing four ounces, put
this with the rest into a stewpan on the fire, stir in about two
ounces of butter, and be sure to keep stirring till all becomes
in a body, and quite smooth. Well whip the yolks of six eggs
and the whites of two. Mix all well together very gently, put
the mixture into a buttered mould, and simmer in the bain-
marie for an hour and a half. For the sauce : Have ready in a
small stewpan four yolks of eggs, two gills of sherry, and two
ounces of loaf sugar. When the Pudding is wanted put this
on the fire, and keep stirring it with a whisk till it is quite
thick, but on no account let it boil. Pour it over the pudding
and serve directly.
Primrose Pudding-S. — ( Family Recipe.) — The weight of
two eggs in flour, in sugar, and in butter, the rind of one lemon
and the juice of half of it. Work the lemon and butter well
together, then put in the sugar and flour, break in one egg at
a time, and mix all well together. Bake in buttered tins. F or
PRIMROSE PUDDINGS
487
the sauce : Make some thin melted butter, sweeten it slightly,
add a little grated lemon-peel, and two gills of marsala. Make
it quite hot, but do not let it boil. Serve in a hot sauce-boat.
Or put three tablespoonfuls of sugar, half a pint of water, and
the very finely-peeled rind of a lemon into a saucepan. Simmer
for twenty minutes, then add the juice of two lemons, and a
tablespoonful of brandy. Strain and serve in a hot boat.
Sir Watkin Wynn’s Pudding-. — ( Old Recipe.)— ( 1.) Ten
ounces of breadcrumbs, eight of chopped suet, three of pounded
sugar, the grated peel and juice of two large lemons, three eggs
and a little salt. Mix all well together, put it into a mould
that will just hold it, and boil for three hours. Serve with a
clear wine sauce. For this put two gills of sherry and the
juice of half a lemon into half a pint of water. Reduce to half
the quantity, and dust in a little sugar.
Wyvern’s Recipe. — (2.) Mix together in a bowl two ounces of
chopped candied peel, two and a half of minced suet, and four
of white crumbs. Add one tablespoonful of flour, two ounces
of sugar, two ounces of apricot jam, a liqueur- glass of rum or
brandy, one dessei’tspoonful of lemon-juice, and two whole fresh
eggs. When thoroughly mixed put all into a buttered mould,
and boil for three hours. For the sauce : Put two table-
spoonfuls of apricot jam into a saucepan with a teacupful of
water and a glass of the rum or brandy used in the Pudding.
Boil all together, stirring well, then strain, and serve.
Lady Raglan’s Pudding. — Line a buttered mould with
dried figs cut in half, putting the skins inside. Make a custard
with three well-beaten eggs, and a half a pint of new milk.
Add the “ zest ” and juice of one lemon, and a tablespoonful of
marsala. Steam the Pudding till it feels quite firm and elastic
to the touch. Let it get cold. Serve with wine sauce. ✪ Royal Blue Pudding
Page 337 · 5 recipe records on this page
Presented as published in 1898. 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
Royal Blue Pudding. — ( Family Recipe.) — Two whole eggs, two ounces of flour, a pinch of salt, and a dust of nutmeg, all mixed together till very smooth, then add by degrees a pint of new milk, mixing till it is all of one substance. Rub off the rind of a lemon on a piece of sugar weighing four ounces, put this with the rest into a stewpan on the fire, stir in about two ounces of butter, and be sure to keep stirring till all becomes in a body, and quite smooth. Well whip the yolks of six eggs and the whites of two. Mix all well together very gently, put the mixture into a buttered mould, and simmer in the bainmarie for an hour and a half. For the sauce : Have ready in a small stewpan four yolks of eggs, two gills of sherry, and two ounces of loaf sugar. When the Pudding is wanted put this on the fire, and keep stirring it with a whisk till it is quite thick, but on no account let it boil. Pour it over the pudding and serve directly.
Primrose Puddings. — ( Family Recipe.) — The weight of two eggs in flour, in sugar, and in butter, the rind of one lemon and the juice of half of it. Work the lemon and butter well together, then put in the sugar and flour, break in one egg at a time, and mix all well together. Bake in buttered tins. F or
PRIMROSE PUDDINGS
the sauce : Make some thin melted butter, sweeten it slightly, add a little grated lemon-peel, and two gills of marsala. Make it quite hot, but do not let it boil. Serve in a hot sauce-boat. Or put three tablespoonfuls of sugar, half a pint of water, and the very finely-peeled rind of a lemon into a saucepan. Simmer for twenty minutes, then add the juice of two lemons, and a tablespoonful of brandy. Strain and serve in a hot boat.
Sir Watkin Wynn's Pudding. — ( Old Recipe.)— ( 1.) Ten ounces of breadcrumbs, eight of chopped suet, three of pounded sugar, the grated peel and juice of two large lemons, three eggs and a little salt. Mix all well together, put it into a mould that will just hold it, and boil for three hours. Serve with a clear wine sauce. For this put two gills of sherry and the juice of half a lemon into half a pint of water. Reduce to half the quantity, and dust in a little sugar.
Wyvern’s Recipe. — (2.) Mix together in a bowl two ounces of chopped candied peel, two and a half of minced suet, and four of white crumbs. Add one tablespoonful of flour, two ounces of sugar, two ounces of apricot jam, a liqueur- glass of rum or brandy, one dessertspoonful of lemon-juice, and two whole fresh eggs. When thoroughly mixed put all into a buttered mould, and boil for three hours. For the sauce : Put two tablespoonfuls of apricot jam into a saucepan with a teacupful of water and a glass of the rum or brandy used in the Pudding. Boil all together, stirring well, then strain, and serve.
Lady Raglan’s Pudding. — Line a buttered mould with dried figs cut in half, putting the skins inside. Make a custard with three well-beaten eggs, and a half a pint of new milk. Add the “ zest ” and juice of one lemon, and a tablespoonful of marsala. Steam the Pudding till it feels quite firm and elastic to the touch. Let it get cold. Serve with wine sauce.
Records on this page
Royal Blue PuddingPrimrose PuddingsSir Watkin Wynn’s PuddingWyvern’s RecipeLady Raglan’s Pudding