United States Pudding.— Boil three-
quarters of a pint of new milk with three
ounces of fresh butter and half a tea-cupful of
sugar. Stir in six ounces of Oswego, pour the
pudding into a bowl, and beat it briskly for
some minutes. When it is almost cold, mix
with it first the yolks, and afterwards the well-
whisked whites of four eggs. Butter a pudding-
basin, and fill it with alternate layers of tiie
corn-flour paste thus prepared and jam, and let
paste constitute the uppermost and undermost
layers. Lay a round of oiled paper on the top
of the pudding✪ United States Pudding, and steam it over fast-boiling
water till done enough. If preferred, the pudding
may be baked in a brisk oven, instead of being
steamed. Serve with wine or brandy sauce in
a tureen. Time to steam the pudding, one
hour ; to bake it, three-quarters of an hour.
Universal Store Sauces for Flavour-
ing Gravies, &C. — Put two table-spoonfuls
of port into a bottle with the same quantity
of lemon pickle, chilli vinegar, mushrooni
and walnut pickle, and one table-spoonful of
essence of anchovies. Shake the mixture,
and it wiU be ready for use. If preferred,
shallot vinegar may be iised instead of lemon
pickle. Another excellent store sauce for
flavouring gravies may be made as follows : —
Put half a pint of ketchup into a bottle with a
table-spoonful of port, a tea-spoonful of shallot
vinegar, a quarter of an ounce of powdered
allspice, one ounce of salt, and a little pepper
and cayenne. Put the bottle in a warm place
for some hours ; keep it for a week, then strain
and bottle for use.
University Pork Sausages. — To a
couple of pounds of lean pork, young, white,
and delicate, put three quarters of a pound of
minced beef suet — the pork must first be
chopped very fine. Add three dessert-spoon-
fuls of bread which has been dipped in port
wine, dried, and grated fine. Work it together
with the yolks of three eggs smoothly beaten ;
season with pepper and salt and dried sage — a
very little cayenne may be introduced, and a
I'fj-// small piece of garlic.✪ University Pork Sausages Work the whole
weU together in a mortar until it forms a
paste ; it may then be put into wide skins, or
pressed down into jars for future use. It is
cut into square pieces, dredged with flour, fried
in fresh butter, and sent to table on a toast as
a breakfast dish.
Upton Pudding. — Butter a pie-dish
thickly, and put into it a tea-cupful of large-
grained sago. Add two table-spoonfuls of sugar
and a little grated lemon or nutmeg. Nearly
fill the dish with boiling water (milk is better
if it is to be had). Pare and core two large
apples, and slice them into the pudding ; place
a lump of butter✪ Upton Pudding upon it, and bake in a gentle
oven. This pudding may be eaten cold or hot.
Time to bake the pudding, about two hours.
Probable cost, 6d. Sufiicient for five or six
persons.
Page 2089 · 3 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
United States Pudding.— Boil three-quarters of a pint of new milk with three ounces of fresh butter and half a tea-cupful of sugar. Stir in six ounces of corn flour, pour the pudding into a bowl, and beat it briskly for some minutes. When it is almost cold, mix with it first the yolks, and afterwards the well-whisked whites of four eggs. Butter a pudding basin, and fill it with alternate layers of the corn-flour paste thus prepared and jam, and let paste constitute the uppermost and undermost layers. Lay a round of oiled paper on the top of the pudding, and steam it over fast-boiling water till done enough. If preferred, the pudding may be baked in a brisk oven, instead of being steamed. Serve with wine or brandy sauce in a tureen. Time to steam the pudding, one hour ; to bake it, three-quarters of an hour.
Universal Store Sauces for Flavouring Gravies, &C. — Put two table-spoonfuls of port into a bottle with the same quantity of lemon pickle, chilli vinegar, mushroom and walnut pickle, and one table-spoonful of essence of anchovies. Shake the mixture, and it will be ready for use. If preferred, shallot vinegar may be used instead of lemon pickle. Another excellent store sauce for flavouring gravies may be made as follows : — Put half a pint of ketchup into a bottle with a
table-spoonful of port, a tea-spoonful of shallot vinegar, a quarter of an ounce of powdered allspice, one ounce of salt, and a little pepper and cayenne. Put the bottle in a warm place for some hours ; keep it for a week, then strain and bottle for use.
University Pork Sausages. — To a
couple of pounds of lean pork, young, white, and delicate, put three quarters of a pound of minced beef suet — the pork must first be chopped very fine. Add three dessert-spoonfuls of bread which has been dipped in port wine, dried, and grated fine. Work it together with the yolks of three eggs smoothly beaten ; season with pepper and salt and dried sage — a very little cayenne may be introduced, and a very small piece of garlic. Work the whole weU together in a mortar until it forms a paste ; it may then be put into wide skins, or pressed down into jars for future use. It is cut into square pieces, dredged with flour, fried in fresh butter, and sent to table on a toast as a breakfast dish.
Upton Pudding. — Butter a pie-dish thickly, and put into it a tea-cupful of large-grained sago. Add two table-spoonfuls of sugar and a little grated lemon or nutmeg. Nearly fill the dish with boiling water (milk is better if it is to be had). Pare and core two large apples, and slice them into the pudding ; place a lump of butter upon it, and bake in a gentle oven. This pudding may be eaten cold or hot. Time to bake the pudding, about two hours. Probable cost, 6d. Sufficient for five or six persons.
Records on this page
United States PuddingUniversity Pork SausagesUpton Pudding