Egg Drink. — Mix a tablespoonful of the best arrowroot with a
little cold water to a smooth paste. Add two tablespoonfuls of
white sugar, the juice of a large lemon, and the whites of two eggs
which have been whisked with a little water. Add boiling water
to make up the quantity to three pints✪ Egg Drink, boil up once quickly, and
stir till boiling.
The above recipe is by Dr. Bullen, former House Physician to
St. Bartholomew’s Hospital. Speaking of it, Dr. Bullen says, “ This,
drink is somewhat thick, and is often much liked by persons who*
complain of soreness and dryness of the throat.”
Puddings, Custaeds, Jellies, and Cereal Preparations.
Spoon Pudding. — Mix a teaspoonful of flour smoothly with a
little cold water ; add a beaten egg, a pinch of salt, and a, teacupful
of milk. Stir well, turn into a teacup which has been greased well
inside, lay a round of greased paper on the top, and steam gently
half an hour. Turn out, and serve with a tablespoonful of sherry✪ Spoon Pudding.
Sponge Cake Pudding. — Take a penny sponge cake, or a slice of
stale sponge cake that will be equivalent thereto, and crumble over
FOOD FOR INVALIDS .
4b t
a wire sieve. Pour on a quarter of a pint of boiling milk, and
beat with a fork. Sweeten, and, when cool, add a whole egg
which has been whisked to a froth. Butter a cup, pour in the
batter, lay a greased paper on the top, and steam till the pudding is
firm in the centre. Turn out, sift white sugar over, and serve with a
little wine✪ Sponge Cake Pudding.
Tapioca, Rice, Sago , Semolina, Ground Rice, Vermicelli, Macaroni ,
may all be made into excellent light puddings for the use of an
invalid. Such puddings are very wholesome when eaten with fruit.
Custard Pudding. — Boil half a pint of milk with a bruised laurel
leaf, and pour it, when boiling, upon a well-beaten egg. Sweeten
with two good-sized lumps of sugar✪ Custard Pudding, pour the custard into a basin,
put a round of greased paper on the top, and set in a saucepan of
boiling water, to steam gently until firm in the centre. Serve with
stewed fruit.
Cake Pudding. — An invalid tired of milk puddings might like
cake pudding for a change. Chop a little suet till it is as fine as
sand, and be most careful that no skin or fibre is left therein. Mix
thoroughly three dessertspoonfuls of the suet with three of flour,
three of fine breadcrumbs, three of sugar. Beat an egg, and mix it
with three dessertspoonfuls of milk, and stir into the pudding.
Turn into a small greased basin, put a round of paper on the top,
set in a saucepan containing boiling water to come half-way up
the basin, and steam for an hour.
Cake Custard. — Pour a glass of sherry over a penny sponge
cake, or a slice of any light, dry cake, and let it soak, basting it
occasionally until it will absorb no more. Make a custard with one
egg and half a pint of' milk. Sweeten and flavour, pour over the
cake, and serve. ✪ Cake Custard
A year's cookery
1880Page 352 · 6 recipe records on this page
Presented as published in 1880. 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
Egg Drink. — Mix a tablespoonful of the best arrowroot with a little cold water to a smooth paste. Add two tablespoonfuls of white sugar, the juice of a large lemon, and the whites of two eggs which have been whisked with a little water. Add boiling water to make up the quantity to three pints, boil up once quickly, and stir till boiling.
The above recipe is by Dr. Bullen, former House Physician to St. Bartholomew’s Hospital. Speaking of it, Dr. Bullen says, “ This, drink is somewhat thick, and is often much liked by persons who complain of soreness and dryness of the throat.”
Puddings, Custards, Jellies, and Cereal Preparations.
Spoon Pudding. — Mix a teaspoonful of flour smoothly with a little cold water ; add a beaten egg, a pinch of salt, and a teacupful of milk. Stir well, turn into a teacup which has been greased well inside, lay a round of greased paper on the top, and steam gently half an hour. Turn out, and serve with a tablespoonful of sherry.
Sponge Cake Pudding. — Take a penny sponge cake, or a slice of stale sponge cake that will be equivalent thereto, and crumble over
a wire sieve. Pour on a quarter of a pint of boiling milk, and beat with a fork. Sweeten, and, when cool, add a whole egg which has been whisked to a froth. Butter a cup, pour in the batter, lay a greased paper on the top, and steam till the pudding is firm in the centre. Turn out, sift white sugar over, and serve with a little wine.
Tapioca, Rice, Sago , Semolina, Ground Rice, Vermicelli, Macaroni , may all be made into excellent light puddings for the use of an invalid. Such puddings are very wholesome when eaten with fruit.
Custard Pudding. — Boil half a pint of milk with a bruised laurel leaf, and pour it, when boiling, upon a well-beaten egg. Sweeten with two good-sized lumps of sugar, pour the custard into a basin, put a round of greased paper on the top, and set in a saucepan of boiling water, to steam gently until firm in the centre. Serve with stewed fruit.
Cake Pudding. — An invalid tired of milk puddings might like cake pudding for a change. Chop a little suet till it is as fine as sand, and be most careful that no skin or fibre is left therein. Mix thoroughly three dessertspoonfuls of the suet with three of flour, three of fine breadcrumbs, three of sugar. Beat an egg, and mix it with three dessertspoonfuls of milk, and stir into the pudding. Turn into a small greased basin, put a round of paper on the top, set in a saucepan containing boiling water to come half-way up the basin, and steam for an hour.
Cake Custard. — Pour a glass of sherry over a penny sponge cake, or a slice of any light, dry cake, and let it soak, basting it occasionally until it will absorb no more. Make a custard with one egg and half a pint of' milk. Sweeten and flavour, pour over the cake, and serve.
Records on this page
Egg DrinkSpoon PuddingSponge Cake PuddingCake PuddingCustard PuddingCake Custard