Raspberry Pudding. — Line a buttered
basin with suet paste rolled out to the thickness
of haK an inch. Fill it with fresh raspbeiTies,
or with raspberries and red cui-rants mixed,
and sprinkle a little sugar over the top. Cover
the pudding with pastry, fold the edges securely
over, put the basin into a floured cloth wrung
out of boiling water, plunge it into a saucepan
with boiling water to cover it, and let it boil
quickly imtil done enough. If it is necessary to
add water, let it be boiling. Tm-n the pudding
out carefully, cut a small round from the top that
the steam may escape, and servo immediately.
In winter time very good puddings may be
made with bottled raspberries. Time to boil a
moderate-sized pudding, two hours to two houi'S
and a half. Probable cost. Is. to Is. 6d.
Raspberry Pudding, Baked.— Put a
pint of fresh raspberries✪ Raspberry Pudding into a pie-dish, and
sprinkle a little sugar over them. Beat the
yolks of three eggs and the whites of two with
a quarter of a pint of milk, add a little sugar,
whisk the custard till it froths, and pour it over
the fruit. Put it into the oven innnediately,
and bake till the custard is set. Let it get
cold, sift powdered sugar over, and serve.
This pudding should not be eaten hot. Time
to bake, half an hour. Probable cost, 8d. to Is.
Sufilcient for foiu- or five persons.
Raspberry Pudding, Rich.— Beat a
quarter of a pound of butter to a cream, add a
spoonful of sugar, three table-spoonfuls of
cream, the beaten yolks of four eggs, and a
table-spoonful of raspbeiTy ja✪ Raspberry Pudding, Richm. Line a
shallow pie-dish ^vith puff paste. Pour in the
mixture, and bake in a well-heated oven
till the pastry is done enough. Probable cost,
Is. 3d. Sufficient for thi-ee or four persons.
Raspberry Salad. — Pick the raspberries,
and examine each one for fear any insects
should be lurldng in the heart of the fruit.
Pile them on a dish, and sprinkle a little finely-
powdered sugar upon them. Pour over them a
few spoonfuls of wine, brandy, liqueur-, or even
plain crea✪ Raspberry Saladm, and stu- the salad when serving it,
so that an equal proportion of sauce and sugar
may be given to each guest. The salad will be
improved if some other fruit, such as white
or red currants or strawberries are mixed with
the raspberries.
Raspberry Sauce. — Raspberry sauce for
sweet puddings of various kinds may be made
in three or four- ways, as follows : — Put equal
quantities of picked raspberries and red cur-
rants into a saucepan with a small portion of
sugar, and as much water as will cover the
bottom of the pan✪ Raspberry Sauce. Let them simmer gently
till they break, then rub them through a sieve.
Bod the juice, and serve. Or, beat two eggs
in a bowl ; mix smoothly with them a tea-
spoonful of flour, half a pint of raspberry juice,
and two table-spoonfuls of sugar. Turn the
mixture into a saucepan, and whisk it over the
KAS
(712)
HAS
Page 1484 · 5 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
Raspberry Pudding. — Line a buttered basin with suet paste rolled out to the thickness of haK an inch. Fill it with fresh raspberries, or with raspberries and red currants mixed, and sprinkle a little sugar over the top. Cover the pudding with pastry, fold the edges securely over, put the basin into a floured cloth wrung out of boiling water, plunge it into a saucepan with boiling water to cover it, and let it boil quickly until done enough. If it is necessary to add water, let it be boiling. Turn the pudding out carefully, cut a small round from the top that the steam may escape, and servo immediately. In winter time very good puddings may be made with bottled raspberries. Time to boil a moderate-sized pudding, two hours to two hours and a half. Probable cost. Is. to Is. 6d.
Raspberry Pudding, Baked.— Put a
pint of fresh raspberries into a pie-dish, and sprinkle a little sugar over them. Beat the yolks of three eggs and the whites of two with a quarter of a pint of milk, add a little sugar, whisk the custard till it froths, and pour it over the fruit. Put it into the oven immediately, and bake till the custard is set. Let it get cold, sift powdered sugar over, and serve. This pudding should not be eaten hot. Time to bake, half an hour. Probable cost, 8d. to Is. Sufficient for four or five persons.
Raspberry Pudding, Rich.— Beat a
quarter of a pound of butter to a cream, add a spoonful of sugar, three table-spoonfuls of cream, the beaten yolks of four eggs, and a table-spoonful of raspberry jam. Line a shallow pie-dish ^vith puff paste. Pour in the mixture, and bake in a well-heated oven till the pastry is done enough. Probable cost, Is. 3d. Sufficient for three or four persons.
Raspberry Salad. — Pick the raspberries, and examine each one for fear any insects should be lurking in the heart of the fruit. Pile them on a dish, and sprinkle a little finelypowdered sugar upon them. Pour over them a few spoonfuls of wine, brandy, liqueur-, or even plain cream, and stu- the salad when serving it, so that an equal proportion of sauce and sugar may be given to each guest. The salad will be improved if some other fruit, such as white or red currants or strawberries are mixed with the raspberries.
Raspberry Sauce. — Raspberry sauce for sweet puddings of various kinds may be made in three or four- ways, as follows : — Put equal quantities of picked raspberries and red currants into a saucepan with a small portion of sugar, and as much water as will cover the bottom of the pan. Let them simmer gently till they break, then rub them through a sieve. Bod the juice, and serve. Or, beat two eggs in a bowl ; mix smoothly with them a teaspoonful of flour, half a pint of raspberry juice, and two table-spoonfuls of sugar. Turn the mixture into a saucepan, and whisk it over the
KAS
(712)
HAS
Records on this page
Raspberry PuddingRaspberry Pudding, BakedRaspberry Pudding, RichRaspberry SaladRaspberry Sauce