Zandrina Pudding. — Pick some fresh
ripe raspberries. Put them into a jar and
cover closely; set the fruit in the oven in a
tin of boiling water, and keep the water
boiling round it till the juice flows freely.
Boil it with half its weight of sugar to a
syrup, and let it get cold. If fresh fruit can-
not be proc.-ured, a jar of raspberry jam may
be dissolved, mixed with a httle thin syrup,
and rubbed through a sieve. Beat six ounces
of fresh butter to cream; work in six ounces
of powdered white sugar, six ounces of di-ied
flour, and the Avell-beaten yolks of six eggs.
AVhisk the whites of the eggs to snow, and add
them to the mixtui-e, together with a wine-
glassful of the raspberry syru✪ Zandrina Puddingp. Pour the
mixture into a buttered mould which it will
quite fill, put the cover on it, and put it in a
saucepan, containing boiling water to the depth
of three inches or thereabouts, according to
the depth of the mould. Keep the water
boiling round the pudding until it is done
enough. Take it up, let it stand a minute or
two, and turn it out carefully upon a hot dish.
Serve, with a little of the syrup whisked with
an equal quantity of thick cream, poured round
it. If liked, the pudding may be baked instead
of being steamed. Time to steam the pudding,
an hour and a half, Probable cost, exclusive
of the sauce, two shillings. Sufficient for six
or seven persons.
APPENDIX.
A.— KITCHEN UTENSILS.
On tlie subject of culinary utensils we may repi'oduce the following remarks of
Mrs. Ellet : — " The various utensils used for the preparation and keeping of food are
made either of metal, glass, pottery- ware, or wood, each of which is better suited for
some particular purpose than the others. Metallic utensils are quite unfit for many
uses, and the knoAvledge of this is necessary to the preservation of health in general,
and sometimes to the prevention of immediate dangerous consequences.
*' The metals commonly tised m the construction of these vessels are silver,
copper, brass, tin, iron, and lead. Silver is preferable to all others because it cannot
be dissolved by any of the substances used as food. Brimstone unites with silver,
and foitns a brittle crust over it, that gives it the appeai'ance of being tarnished.
The discolouring of silver spoons used with eggs arises from the brimstone contained
in eggs. Nitre or saltpetre has also a slight effect upon silver, but nitre and silver
seldom remain long enough together in domestic xises to require any particular
caution.
" Copper and brass are both liable to be dissolved by vinegar, acid fruits, and
pearlash. Sxicli solutions are highly poisonoiis, and great precautions should be used
to prevent accidents. Vessels made of these metals are generally tinned, that is,
lined with a thin coating of a mixed metal containing both tin and lead. Neither
acids nor anything containing pearlash shoxild ever remain above an hour in vessels
of this kind, as the tin is dissolvable by acids, and the coating is seldom perfect over
the surface of copper or brass.
Page 2351 · 1 recipe record 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
Zandrina Pudding. — Pick some fresh ripe raspberries. Put them into a jar and cover closely; set the fruit in the oven in a tin of boiling water, and keep the water boiling round it till the juice flows freely. Boil it with half its weight of sugar to a syrup, and let it get cold. If fresh fruit cannot be procured, a jar of raspberry jam may be dissolved, mixed with a little thin syrup, and rubbed through a sieve. Beat six ounces of fresh butter to cream; work in six ounces of powdered white sugar, six ounces of dried flour, and the well-beaten yolks of six eggs. Whisk the whites of the eggs to snow, and add them to the mixture, together with a wineglassful of the raspberry syrup. Pour the mixture into a buttered mould which it will quite fill, put the cover on it, and put it in a saucepan, containing boiling water to the depth of three inches or thereabouts, according to the depth of the mould. Keep the water boiling round the pudding until it is done enough. Take it up, let it stand a minute or two, and turn it out carefully upon a hot dish. Serve, with a little of the syrup whisked with an equal quantity of thick cream, poured round it. If liked, the pudding may be baked instead of being steamed. Time to steam the pudding, an hour and a half, Probable cost, exclusive of the sauce, two shillings. Sufficient for six or seven persons.
A.— KITCHEN UTENSILS.
On the subject of culinary utensils we may reproduce the following remarks of Mrs. Ellet : — " The various utensils used for the preparation and keeping of food are made either of metal, glass, pottery- ware, or wood, each of which is better suited for some particular purpose than the others. Metallic utensils are quite unfit for many uses, and the knowledge of this is necessary to the preservation of health in general, and sometimes to the prevention of immediate dangerous consequences.
*' The metals commonly used in the construction of these vessels are silver, copper, brass, tin, iron, and lead. Silver is preferable to all others because it cannot be dissolved by any of the substances used as food. Brimstone unites with silver, and forms a brittle crust over it, that gives it the appearance of being tarnished. The discolouring of silver spoons used with eggs arises from the brimstone contained in eggs. Nitre or saltpetre has also a slight effect upon silver, but nitre and silver seldom remain long enough together in domestic uses to require any particular caution.
" Copper and brass are both liable to be dissolved by vinegar, acid fruits, and pearlash. Such solutions are highly poisonous, and great precautions should be used to prevent accidents. Vessels made of these metals are generally tinned, that is, lined with a thin coating of a mixed metal containing both tin and lead. Neither acids nor anything containing pearlash should ever remain above an hour in vessels of this kind, as the tin is dissolvable by acids, and the coating is seldom perfect over the surface of copper or brass.
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Zandrina Pudding