Fruit Puddings.— Butter a mould or
basin, and line it with a suet crust; three-
quarters of a pound of flour, with four ounces
of suet, will do for this purpose. FUl with fruit,
whether apples, gooseberries, currants, or plums✪ Fruit Puddings.
Add a cover of paste, and press the edges closely
together. Tie do\vn with a floured cloth, and
put into boiling water. Some persons prefer to
boil a pudding in a cloth, and for some fruits —
those without much juice — this answers very
well. Dip the cloth into hot water ; and the
better to form the pudding, stretch the cloth in
a basin, lay the paste over, and fill with frviit.
Time to boil, one hour and a half. Probable
cost, 4d., exclusive of fruit. Sufficient for five
or six persons.
Fruit Pudding Paste.— Chop six ounces
of fresh suet as fine as can be;, mix it with one
pound of flour, and a little salt✪ Fruit Pudding Paste. Touch it
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lightly, making it into a smooth firm paste,
with water. Roll out twice ; the quicker this is
done the lighter will he the paste. Time, a
quarter of an hour to prepare. Prohalile cost,
od. Sufficient for six or seven persons.
Fruit Sauce for Puddings.— Boil in a
quarter of a pint of water double that quantity
of fruit (raspberries, strawberries, or currants
do well for this sauce), and four ounces of good
sugar✪ Fruit Sauce for Puddings. Take off the scum as it rises, and when
the juice looks rich, and is thickish, strain, and
serve it over the pudding. This sauce niay be
made from preserved fruits, when fruit is out
of season.
Fruit Soufl&e. — Split, peel, and stone a
dozen fine ripe apricots, put them into a
preserving-pan, with half a pint of water and
half a pound of sifted sugar. Keep them
simmering gently, until the apricots can be
pulped and beaten through a fine sieve ; then
mix together four ounces of flour, and
haK a pint of cream ; add it to the pulped
ftpricots, with two ounces of butter, and stir
over the fire until it boils. Take the mixture
off the fire, and stir in six beaten yolks of eggs,
and lastly and lightly nine whites, whisked to a
firm froth✪ Fruit Soufflé. Have ready a soufile dish, with a
band of paper above to allow of its rising a
great deal, which it will do if the above instruc-
tions are carefully carried out. Bake in a
moderate heat, and tuin the dish about that
all 23arts of the souffle may be alike. Time,
three-quarters of an hour.
Fruit, Soup of Cheese-gourd.— Stew
the fleshy part of a cheese-gourd in butter,
and mix it over a slow fire untii it be of the
consistence of thick cream. Add weak broth
or water to it, and flavour with sugar and salt.
To two quarts of water, put three or four
pounds of gourds. Cover the bottom of a tureen
with toasted bread, cut into dice, and pour the
soup on the bread.
Page 561 · 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
Fruit Puddings.— Butter a mould or basin, and line it with a suet crust; threequarters of a pound of flour, with four ounces of suet, will do for this purpose. FUl with fruit, whether apples, gooseberries, currants, or plums. Add a cover of paste, and press the edges closely together. Tie do\vn with a floured cloth, and put into boiling water. Some persons prefer to boil a pudding in a cloth, and for some fruits — those without much juice — this answers very well. Dip the cloth into hot water ; and the better to form the pudding, stretch the cloth in a basin, lay the paste over, and fill with frviit. Time to boil, one hour and a half. Probable cost, 4d., exclusive of fruit. Sufficient for five or six persons.
Fruit Pudding Paste.— Chop six ounces of fresh suet as fine as can be, mix it with one pound of flour, and a little salt. Touch it
PRU
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PRTJ
lightly, making it into a smooth firm paste, with water. Roll out twice ; the quicker this is done the lighter will he the paste. Time, a quarter of an hour to prepare. Probable cost, od. Sufficient for six or seven persons.
Fruit Sauce for Puddings.— Boil in a quarter of a pint of water double that quantity of fruit (raspberries, strawberries, or currants do well for this sauce), and four ounces of good sugar. Take off the scum as it rises, and when the juice looks rich, and is thickish, strain, and serve it over the pudding. This sauce may be made from preserved fruits, when fruit is out of season.
Fruit Soufl&e. — Split, peel, and stone a dozen fine ripe apricots, put them into a preserving-pan, with half a pint of water and half a pound of sifted sugar. Keep them simmering gently, until the apricots can be pulped and beaten through a fine sieve ; then mix together four ounces of flour, and haK a pint of cream ; add it to the pulped apricots, with two ounces of butter, and stir over the fire until it boils. Take the mixture off the fire, and stir in six beaten yolks of eggs, and lastly and lightly nine whites, whisked to a firm froth. Have ready a soufile dish, with a band of paper above to allow of its rising a great deal, which it will do if the above instructions are carefully carried out. Bake in a moderate heat, and turn the dish about that all parts of the souffle may be alike. Time, three-quarters of an hour.
Fruit, Soup of Cheese-gourd.— Stew
the fleshy part of a cheese-gourd in butter, and mix it over a slow fire untii it be of the consistence of thick cream. Add weak broth or water to it, and flavour with sugar and salt. To two quarts of water, put three or four pounds of gourds. Cover the bottom of a tureen with toasted bread, cut into dice, and pour the soup on the bread.
Records on this page
Fruit PuddingsFruit Suet PuddingFruit Pudding PasteFruit Sauce for PuddingsFruit Soufflé