r> Elder Wine. — Take qmte ripe berries, and
after stripping them from the stalks, steep them
for five or six days in a tub of water, pressing
them frequently during the time. Squeeze out
the juice, and pass it through a fine sieve into
the vessel in which it is to be boiled ; add to
each gallon three pounds of good brown sugai^
and to every four gallons half a pound of ginger,
two ounces of cloves, and an ounce or more of
allspice. BoU for rather more than half an
hour, then pour the wine into a tub or open
cask, put with it some yeast on a piece of toast,
and cover it over to work for f oiu- or five days, at
the end of which time sldm and remove it to
the cask to ferment. The vent-peg must be
loose until the fermentation has ceased, when
the cask may be tightly closed, and the wine,
after two months' rest, will be good, but better
a month or two later. A quart of brandy thrown
into the cask when it is about to be sealed up
wiU greatly improve the vdne.
O Elder Wine (another way) . — Boil twenty-
five pounds of elderberries in eleven gallons of
water for one hour, and add to them an ounce
of allspice and two ounces of ginger. When
boUed the full time, allow four pounds of sugar
to a gallon: put the sugar into a tub, and throw
the boiling liquid over it, straining and pressing
all the juice from the fruit. Add a quarter of a
pound of cream of tartar✪ Elder Wine, and let the liquid stand
in the same tub for two days ; then remove it
to a cask, and cover the bunghole with a tile.
Stir the liquid every alternate day, and fiU
up as it wastes. When the fermentation has
ceased, close up the hansel, and when it has
rested four months, bottle for use. Brandy may
be added when the cask is closed. Probable
cost, OS. per gallon.
Elecampane, or Candy Cake.— Boil
any quantity of loaf sugar to candy height,
EMP
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END
and colooi- it with cochineal until it is of
the proper tint. When it has sufficiently
boiled it will assume a whitish appearance, and
may then be poured out on a slab, and divided
into squares.
Empress Pudding.— Take equal quan-
tities of powdered sugar and butter, about six
'lunces of each. Turn the butter back to cream,
tiix four weU-beaten yolks of eggs with it ; add
the sugar, and when the whole is well mixed,
throw in by degrees six ounces of flour✪ Empress Pudding, and
beiit all thoroughly together. Bake in a brisk
oven in small cup's ; only half fill them, as the
batter will rise to the 'top in baking. Serve
with cinnamon sauce. Tim ■, twenty minutes
to bake. Probable cost. Is. Sufficient for seven
or eight i^ersons.
Empress Pudding (another way).— Put
enough fresh milk in a well-lined saucepan to
pulp half a pound of rice. Let the rice soften over
a very slow fire, and, when quite done, add two
ounces of butter and stir till it is dissolved.
Set the rice by to cool : when it has cooled, stir
in three well-beaten eggs. Put a layer of rice
into a dish lined with puff paste, place a layer
of any kind of jam over it, and fill up the dish
alternately with rice and jam. This pudding
may be eaten cold, in which case it should be
served with a boiled custard poured over it.
Bako in a moderate oven for three-quarters of an
hour. Probable cost. Is. Sufficient for six or
more persons.
Page 503 · 2 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
r> Elder Wine. — Take quite ripe berries, and after stripping them from the stalks, steep them for five or six days in a tub of water, pressing them frequently during the time. Squeeze out the juice, and pass it through a fine sieve into the vessel in which it is to be boiled ; add to each gallon three pounds of good brown sugar and to every four gallons half a pound of ginger, two ounces of cloves, and an ounce or more of allspice. BoU for rather more than half an hour, then pour the wine into a tub or open cask, put with it some yeast on a piece of toast, and cover it over to work for four or five days, at the end of which time sldm and remove it to the cask to ferment. The vent-peg must be loose until the fermentation has ceased, when the cask may be tightly closed, and the wine, after two months' rest, will be good, but better a month or two later. A quart of brandy thrown into the cask when it is about to be sealed up will greatly improve the wine. O Elder Wine (another way) . — Boil twentyfive pounds of elderberries in eleven gallons of water for one hour, and add to them an ounce of allspice and two ounces of ginger. When boUed the full time, allow four pounds of sugar to a gallon: put the sugar into a tub, and throw the boiling liquid over it, straining and pressing all the juice from the fruit. Add a quarter of a pound of cream of tartar, and let the liquid stand in the same tub for two days ; then remove it to a cask, and cover the bunghole with a tile. Stir the liquid every alternate day, and fiU up as it wastes. When the fermentation has ceased, close up the hansel, and when it has rested four months, bottle for use. Brandy may be added when the cask is closed. Probable cost, 6s. per gallon.
Elecampane, or Candy Cake. — Boil any quantity of loaf sugar to candy height,
EMP
( 204 )
END
and colooi- it with cochineal until it is of the proper tint. When it has sufficiently boiled it will assume a whitish appearance, and may then be poured out on a slab, and divided into squares.
Empress Pudding. — Take equal quantities of powdered sugar and butter, about six ounces of each. Turn the butter back to cream, tiix four weU-beaten yolks of eggs with it ; add the sugar, and when the whole is well mixed, throw in by degrees six ounces of flour, and beiit all thoroughly together. Bake in a brisk oven in small cup's ; only half fill them, as the batter will rise to the 'top in baking. Serve with cinnamon sauce. Time, twenty minutes to bake. Probable cost. Is. Sufficient for seven or eight i^ersons.
Empress Pudding (another way). — Put enough fresh milk in a well-lined saucepan to pulp half a pound of rice. Let the rice soften over a very slow fire, and, when quite done, add two ounces of butter and stir till it is dissolved. Set the rice by to cool : when it has cooled, stir in three well-beaten eggs. Put a layer of rice into a dish lined with puff paste, place a layer of any kind of jam over it, and fill up the dish alternately with rice and jam. This pudding may be eaten cold, in which case it should be served with a boiled custard poured over it. Bako in a moderate oven for three-quarters of an hour. Probable cost. Is. Sufficient for six or more persons.
Records on this page
Elder WineEmpress Pudding