Epicurean Sauce.— This is a good sauce
for fish, added to melted butter or any kind of
gravy, and is made by mixing with half a pint
of walnut ketchup an equal quantity of chili
vinegar, and adding a pint and a half of mush-
room ketchup, and three table-spoonfuls of
Indian soy. Shake the ingredients well to-
gether, and bottle for use. Probable cost, 2s.
Erechtheum Pudding. — Put one pint
of fresh milk into a basin, and add to it two |
table-spoonfuls of fine sugar, a pinch of salt, \
and half a dozen drops of essence of ratafia.
Beat six new-laid eggs✪ Erechtheum Pudding two or three minutes,
then mix them with the milk in the basin.
Put the mixture into a well-buttered mould,
which stand in a stewpan of water by the side
of the fire. Do not let the water boil, nor let it
reach higher than half up the mould. The water
must be only hot enough to set the pudding,
when it wiU be done. Serve, turned out of the
mould, with a sauce, made as follows : — Put !
two eggs, a dessert-spoonful of powdered sugar, j
and two drops of ratafia in a stewpan; warm j
slightly — less than haH a minute will do this : |
then whisk to a firm froth, and pour it over the I
pudding. Suflicient for two or three persons. !
Probable cost. Is. 3d. i
Erfurt, or German Puddings.— This \
is a favourite sweet dish in Germany, and t
only requires a little care to be succesgfully I
made. Prepare as follows :— Make a batter
of one pound of flour, three full desseit-spoon-
fuls of yeast, and a third of a pint of warm
milk. Set it to rise before the fire, but not
too near, or it will bo heavy. After it has well
risen, knead it into a dough, with a quarter of a
pound of good fresh butter, two ounces of finely-
sifted sugar, five eggs, a pinch of salt✪ Erfurt, or German Puddings, and a
little more warm milk. These ingredients
should be first mixed with the milk, and then
worked into the dough, and all should be well
beaten till quite smooth. Set the mixture
once more near the fire to rise, and when.
fit, make it into little round balls; sprinkle
each ball with powdered sugar, and put them
into a stewpan, with a large piece of butter,
and enough milk to cover them. When the milk
gets hot the balls will swell, so plenty of space
must be given, and on no account should
they touch each other. When about twice
theu- original size, put them into an oven to
brown — a few minutes will be suflicient. They
may be sent to table with jam as a garaish,
or served on a napkin, and with a tureen of
hot custard flavoured with rum as an accom-
paniment. Time, three-quarters of an hour for
the sponge to rise; to stew, fifteen minutes; and
to bake, five to ten. Probable cost, Is. 34,
Suflicient for eight or nine persons.
Escaveeke Sauce.— Pound three cloves
of garlic in a mortar with half a dozen shallots,
two dessert- spoonfuls of coriander- seed, a
little salt, a small salt-spoon of pounded ginger,
and the same of cayenne. Add the rind of a
lemon minced very fine, and pour over all, when
boiling hot, a pint of the best white wine
vinegar. Bottle when cold, and cork tightly
for use. Probable cost, lOd.
Everlasting SyUabubs.— Put into a
Page 506 · 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
Epicurean Sauce.— This is a good sauce for fish, added to melted butter or any kind of gravy, and is made by mixing with half a pint of walnut ketchup an equal quantity of chili vinegar, and adding a pint and a half of mushroom ketchup, and three table-spoonfuls of Indian soy. Shake the ingredients well together, and bottle for use. Probable cost, 2s.
Erechtheum Pudding. — Put one pint of fresh milk into a basin, and add to it two | table-spoonfuls of fine sugar, a pinch of salt, \ and half a dozen drops of essence of ratafia. Beat six new-laid eggs two or three minutes, then mix them with the milk in the basin. Put the mixture into a well-buttered mould, which stand in a stewpan of water by the side of the fire. Do not let the water boil, nor let it reach higher than half up the mould. The water must be only hot enough to set the pudding, when it will be done. Serve, turned out of the mould, with a sauce, made as follows : — Put ! two eggs, a dessert-spoonful of powdered sugar, j and two drops of ratafia in a stewpan; warm j slightly — less than half a minute will do this : | then whisk to a firm froth, and pour it over the I pudding. Suflicient for two or three persons. ! Probable cost. Is. 3d. i
Erfurt, or German Puddings.— This \
is a favourite sweet dish in Germany, and t only requires a little care to be successfully I
made. Prepare as follows :— Make a batter of one pound of flour, three full dessert-spoonfuls of yeast, and a third of a pint of warm milk. Set it to rise before the fire, but not too near, or it will bo heavy. After it has well risen, knead it into a dough, with a quarter of a pound of good fresh butter, two ounces of finelysifted sugar, five eggs, a pinch of salt, and a little more warm milk. These ingredients should be first mixed with the milk, and then worked into the dough, and all should be well beaten till quite smooth. Set the mixture once more near the fire to rise, and when. fit, make it into little round balls; sprinkle each ball with powdered sugar, and put them into a stewpan, with a large piece of butter, and enough milk to cover them. When the milk gets hot the balls will swell, so plenty of space must be given, and on no account should they touch each other. When about twice their original size, put them into an oven to brown — a few minutes will be suflicient. They may be sent to table with jam as a garnish, or served on a napkin, and with a tureen of hot custard flavoured with rum as an accompaniment. Time, three-quarters of an hour for the sponge to rise; to stew, fifteen minutes; and to bake, five to ten. Probable cost, Is. 34, Suflicient for eight or nine persons.
Escaveeke Sauce.— Pound three cloves of garlic in a mortar with half a dozen shallots, two dessert- spoonfuls of coriander- seed, a little salt, a small salt-spoon of pounded ginger, and the same of cayenne. Add the rind of a lemon minced very fine, and pour over all, when boiling hot, a pint of the best white wine vinegar. Bottle when cold, and cork tightly for use. Probable cost, lOd.
Everlasting SyUabubs.— Put into a
Records on this page
Erechtheum PuddingErfurt, or German Puddings