Paris Pudding. — Put a pint of now milk
into a saucepan with three small table-sjooonf uls
of ground rice ; stir it over the tire until it
thickens, and when it is nearly cold, mix with
it the yolks of four, and the wliites of two eggs,
together with three ounces of finoly-slired beef
suet, three ounces of chopped ai:)ples, weighed
after they are peeled and cored, two table-
spoonfuls of chopped raisins, two table-
spoonfuls of powdered rusks or finely-grated
bread-crumbs, and a table-spoonful of good
jam. Blanch and pound twelve sweet almonds
and two bitter ones, mix with them a quarter
of a pound of powdered sugar, foui' ounces of
minced candied peel, a grated nutmeg✪ Paris Pudding, and two
or three drops of vaniUa essence. Add the
flavourings to the rest of the ingredients, and
beat all together for some minutes. A table-
spoonful of brandy may be added or not ; jdout
the mixture into a well oiled mould, which it
will quite fill, cover it with a sheet of oUed
paper, tie it in a cloth, put into boiling
water, and keep it boiling until it is done
enough.
Paris Sauce, for Sweet Puddings.
— Put a glassful of sherry into an enamelled
saucepan, with a largo table-spoonful of
powdered sugar and the well-beaten yolks of
two eggs. Stir the mixtm-e until it begins to
thicken, then add very gradually three table-
spoonfuls of thick cre✪ Paris Sauce, for Sweet Puddingsam ; the siiuce must not
boil after the cream is added. Time, three or
four minutes. Probable cost, exclusive of the
sherrj', 6d. Sufficient for four persons.
Parisienne, Cream a la {sec Cream a la
Parisienne).
Parkin, Gingerbread {^cc Gingerbread
Parkin).
Parliament or "Parley" Cakes.—
Put two ounces of fresh butter into an oiii-then
jar with one pound of best treacle, and place the
jar neai- the fire untU the butter is dissolved.
Pour the warmed liquid upon one pound of
flour, add a table-spoonful of powdered ginger,
a piece of pearlash the size of a nut, and a
little alum✪ Parliament or 'Parley' Cakes ; beat the mixture until it is smooth,
then put it in a cool place untU the next day.
Poll it out thin, cut it into oblong squares,
and bake these on a buttered tin in a moderate
oven. Time to bake, from twenty nxinutes to
half an hour. Probable cost, about 8d. for thia
quantity.
Parliament Pudding. — Whisk the
yolks of seven and the whites of four GggB
well, first separately and afterwards together.
Boil half a pound of loaf sugar with a pint of
water, skim it carefully. TVlien it is a clear
syrup, pour it over the eggs, add the strained
juice of a large lemon, and the yellow part of
half of it, which has been rubbed 'upon sugar
and powdered. Beat the mixture for several
minutes, and whilst beating shake in gi-adually
haK a pound of dried flour✪ Parliament Pudding. Take care there
are no lumps in the batter. Pour it into a
buttered tin, and bake it in a -well-heated oven
PAB
(5G4 )
PAR
till it is nicely set, say for about three-quarters
of an hour. Probable cost, Is. 2d. Sufficient
for five or six persons.
Page 1084 · 4 recipe records on this page
Presented as published in 1892. 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
Paris Pudding. — Put a pint of new milk into a saucepan with three small tablespoonfuls of ground rice ; stir it over the tire until it thickens, and when it is nearly cold, mix with it the yolks of four, and the whites of two eggs, together with three ounces of finely-sliced beef suet, three ounces of chopped apples, weighed after they are peeled and cored, two tablespoonfuls of chopped raisins, two tablespoonfuls of powdered rusks or finely-grated bread-crumbs, and a table-spoonful of good jam. Blanch and pound twelve sweet almonds and two bitter ones, mix with them a quarter of a pound of powdered sugar, foui' ounces of minced candied peel, a grated nutmeg, and two or three drops of vanilla essence. Add the flavourings to the rest of the ingredients, and beat all together for some minutes. A tablespoonful of brandy may be added or not ; pour the mixture into a well oiled mould, which it will quite fill, cover it with a sheet of oUed paper, tie it in a cloth, put into boiling water, and keep it boiling until it is done enough.
Paris Sauce, for Sweet Puddings.
— Put a glassful of sherry into an enamelled saucepan, with a largo table-spoonful of powdered sugar and the well-beaten yolks of two eggs. Stir the mixture until it begins to thicken, then add very gradually three tablespoonfuls of thick cream ; the sauce must not boil after the cream is added. Time, three or four minutes. Probable cost, exclusive of the sherrj', 6d. Sufficient for four persons.
Parisienne, Cream a la {sec Cream a la Parisienne).
Parkin, Gingerbread {^cc Gingerbread Parkin).
Parliament or "Parley" Cakes.—
Put two ounces of fresh butter into an earthen jar with one pound of best treacle, and place the jar neai- the fire untU the butter is dissolved. Pour the warmed liquid upon one pound of flour, add a table-spoonful of powdered ginger, a piece of pearlash the size of a nut, and a little alum ; beat the mixture until it is smooth, then put it in a cool place untU the next day. Poll it out thin, cut it into oblong squares, and bake these on a buttered tin in a moderate oven. Time to bake, from twenty minutes to half an hour. Probable cost, about 8d. for thia quantity.
Parliament Pudding. — Whisk the yolks of seven and the whites of four Eggs well, first separately and afterwards together. Boil half a pound of loaf sugar with a pint of water, skim it carefully. When it is a clear syrup, pour it over the eggs, add the strained juice of a large lemon, and the yellow part of half of it, which has been rubbed 'upon sugar and powdered. Beat the mixture for several minutes, and whilst beating shake in gradually haK a pound of dried flour. Take care there are no lumps in the batter. Pour it into a buttered tin, and bake it in a -well-heated oven
PAB
(5G4 )
PAR
till it is nicely set, say for about three-quarters of an hour. Probable cost, Is. 2d. Sufficient for five or six persons.
Records on this page
Paris PuddingParis Sauce, for Sweet PuddingsParliament or 'Parley' CakesParliament Pudding