(2.) Coffee Custard Pudding1 a la Turque, — For a pint
roast four ounces of coffee berries in the Demon Roaster (see
page 339), moistening them with half an ounce of butter.
Boil three-quarters of a pint of milk, take it off the fire, empty
.the coffee berries into it, and let them soak, covered up, in a
warm place for an hour. Strain, and turn, the milk to a
custard with four eggs, sweetening with an ounce of sugar.
Strain this when made. Choose a pint border mould, butter it
well, line it with crushed ratafias, pour in the custard and
steam gently (as in last recipe) till firm. Let it get cold in the
mould, and turn it out. If liked, choose a mould with a hollow
rim, glaze the custard with diluted apricot jam, fill the hollow
rim with preserved cherries, and hand this sauce : Put three
tablespoonfuls of apricot jam in a gill of water, with a table-
spoonful of rum✪ Coffee Custard Pudding a la Turque. Boil, pass through a strainer, and serve cold.
The coffee flavour is much better when Mocha berries are used
in this way ; liquid coffee does not answer nearly so well.
(3.) Apple Custard Pudding1. — Choose a pint and a half
plain charlotte mould, butter it well with a brush, using melted
butter slightly cooled. Decorate the top and walls of the
mould with ratafias — slices of stale Madeira cake Avould do —
fixing them neatly. Cut six large apples in quarters, peel, and
core them. Blanch them for a minute in boiling water, drain,
lay them on a buttered saute-pan, moisten them with a gill of
plain syrup, and squeeze a lemon over them. Cover the pan,
and cook the apples very gently, keeping the quarters firm.
Make the syrup of a pint of water, ten ounces of sugar, and the
“ zest ” of the lemon. When the quarters of apple are cooked,
but still firm, spread them on a large flat dish, and marinade
them for four hours in the syrup, adding a tablespoonful of
Icirsch. Make the custard with half a pint of milk, boiled and
cooled, using four whole eggs, two ounces of sugar✪ Apple Custard Pudding, and flavour
with ratafia. Strain and cool the custard. Whilst it is cooling
490
PUDDINGS
pack tlie inside of tlie mould, already lined as described, with
the quarters of apple, arranging them cross- wise, and careful] v
leaving little spaces through which the custard may presently
find its way. When the custard is cool pour it into the mould
by degrees, letting it settle well, and leaving half an inch at
the end of the mould unfilled. Put a two-gallon stewpan on
the fire, having covered the bottom of it inside with a sheet of
folded paper, and having then poured in water one inch deep.
Bring the water to the boil, then put in the mould, covered
with a sheet of buttered paper, and at once cover the pan, and
let the Pudding simmer for one hour. A tablespoonful of
cream improves the custard. Serve hot or cold, with this
sauce : Stir into a gill of plain sugar and water syrup one
tablespoonful of apricot jam, the juice of half a lemon, and a
dessertspoonful of kirsch.
Page 339 · 2 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
(2.) Coffee Custard Pudding1 a la Turque, — For a pint roast four ounces of coffee berries in the Demon Roaster (see page 339), moistening them with half an ounce of butter. Boil three-quarters of a pint of milk, take it off the fire, empty .the coffee berries into it, and let them soak, covered up, in a warm place for an hour. Strain, and turn, the milk to a custard with four eggs, sweetening with an ounce of sugar. Strain this when made. Choose a pint border mould, butter it well, line it with crushed ratafias, pour in the custard and steam gently (as in last recipe) till firm. Let it get cold in the mould, and turn it out. If liked, choose a mould with a hollow rim, glaze the custard with diluted apricot jam, fill the hollow rim with preserved cherries, and hand this sauce : Put three tablespoonfuls of apricot jam in a gill of water, with a tablespoonful of rum. Boil, pass through a strainer, and serve cold. The coffee flavour is much better when Mocha berries are used in this way ; liquid coffee does not answer nearly so well.
(3.) Apple Custard Pudding. — Choose a pint and a half plain charlotte mould, butter it well with a brush, using melted butter slightly cooled. Decorate the top and walls of the mould with ratafias — slices of stale Madeira cake would do — fixing them neatly. Cut six large apples in quarters, peel, and core them. Blanch them for a minute in boiling water, drain, lay them on a buttered saute-pan, moisten them with a gill of plain syrup, and squeeze a lemon over them. Cover the pan, and cook the apples very gently, keeping the quarters firm. Make the syrup of a pint of water, ten ounces of sugar, and the “ zest ” of the lemon. When the quarters of apple are cooked, but still firm, spread them on a large flat dish, and marinade them for four hours in the syrup, adding a tablespoonful of kirsch. Make the custard with half a pint of milk, boiled and cooled, using four whole eggs, two ounces of sugar, and flavour with ratafia. Strain and cool the custard. Whilst it is cooling
pack tlie inside of tlie mould, already lined as described, with the quarters of apple, arranging them cross- wise, and careful] v leaving little spaces through which the custard may presently find its way. When the custard is cool pour it into the mould by degrees, letting it settle well, and leaving half an inch at the end of the mould unfilled. Put a two-gallon stewpan on the fire, having covered the bottom of it inside with a sheet of folded paper, and having then poured in water one inch deep. Bring the water to the boil, then put in the mould, covered with a sheet of buttered paper, and at once cover the pan, and let the Pudding simmer for one hour. A tablespoonful of cream improves the custard. Serve hot or cold, with this sauce : Stir into a gill of plain sugar and water syrup one tablespoonful of apricot jam, the juice of half a lemon, and a dessertspoonful of kirsch.
Records on this page
Coffee Custard Pudding a la TurqueApple Custard Pudding