Grate and sift a pint of bread crumbs, put them into a quar^
of milk, melt a piece of butter the sise of an egg, and stir it in,
the yolks of five eggs beaten light, half the rind of a large
orange. Bake in a buttered pudding-dish about three-quarters
of an hour in a hot oven. Make a meringue of the whites of
the eggs and powdered sugar beaten together, the remainder of
the orange-peel grated, and the juice squeezed from the orange—
iiwead on tJlie pudding whilst hot \ brown slightly and serve
FASTRT, PUDDINGS, Sc. 191
Plain Plum Pndding, Vo. 1.
One cup of molasses^ one of milk, fonr of flour, one egg, one
teaspoonfnl of soda dissolved in the milk, a little nutmeg, oinna*
mon, cloves and maoe, one teaspoonful of salt, one cup of raisinfl
seeded ) boil three hours.
Plain Plum Pudding, Ho. 2.
Three cups of flour, one of milk, one of molasses, one of sugar,
one of suet chopped fine, one cup of raisins seeded, one teaspoon
of salt, one of soda in the milk, two of cream of tartar in the
flour a little cinnamon. Boil three hours.
* Plum Pudding.
One pound of raisins stoned, one of currants washed and
dried, a quarter of a pound of citron cut fine, half a pound of
sifted sugar, a pint of bread crumbs, one pound of beef suet
shred fine, two wine-glasses of brandy, one of molasses, ten e^s
beaten separately, a nutmeg grated, a small teaspoon^l of cinna-
mon and half an one of powdered mace, and two tablespoons of
flour✪ Plum Pudding stirred through the fruit. Scald the bag or cloth, wring
it as dry as possible, dust flour over the inside, and pour the
pudding in, tie quite closely and very tight, and boil, if all in
one, six hours ; if in two, boil three hours ; and if in three, a
little over two hours.
* Potato Puddings.
Boil and mash very flue five large white potatoes, stir to a
cream three-quarters of a pound of butter and the same of STigar,
add the juice and rind of one large fresh lemon, a glass of wine
and one of brandy } beat six eggs very light separately✪ Potato Puddings and then
together, add them to the potato, beat all well together, and bake
in puflf paste.
* Prince Albert's Pudding
Two ounces of finely-shred suet, four ounces of bread crumbs,
four ounces of currants washed and dried, five eggs, one table-
ipoonftil of brandy, two of sugar, the peel of half a lemon✪ Prince Albert's Pudding grated
192 COOKERY FROM EXPERIENCE.
beat the eggs very light separately and then t(^ther ; Btir in
the bread crumbs, then the natmeg and brandy ; add the Biiet|
sugar and lemon-peel. Bake it three-quarters of an hour in a
Turk's head well buttered, or boil it two hours in a quart mould.
When done, turn it out. Beat the whites of two eggs with half
a pound of powdered sugar, and pour over the top of the
pudding.
* Pumpkin Puddings.
Stew the pumpkin in as little water as possible, press it
through a cullender^ and then squeeie it through a clean thick
cloth until quite dry ; add to it rather more than half a pint of
cream ; stir to a cream a ooffeeoup of sifted sugar and' three
ounces of fresh butter, add a wine-glass of wine, the same of
brandy, the third of a nutmeg grated and a saltspoonM of pow-
dered cinnamon ; beat eight eggs very light separately and then
together, add them to the butter and sugar, then stir in the
pumpkin; if not sweet enough, add more sugar; line your pie
dishes with pu£F paste crust, fill them, and bake about half an hour
This is for one quart of the stewed and strained pumpkin✪ Pumpkin Puddings.
* Queen of
Page 91 · 6 recipe records on this page
Presented as published in 1905. 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
Grate and sift a pint of bread crumbs, put them into a quart of milk, melt a piece of butter the sise of an egg, and stir it in, the yolks of five eggs beaten light, half the rind of a large orange. Bake in a buttered pudding-dish about three-quarters of an hour in a hot oven. Make a meringue of the whites of the eggs and powdered sugar beaten together, the remainder of the orange-peel grated, and the juice squeezed from the orange— spread on the pudding whilst hot \ brown slightly and serve
FASTRT, PUDDINGS, Sc. 191
Plain Plum Pndding, Vo. 1.
One cup of molasses, one of milk, four of flour, one egg, one teaspoonfnl of soda dissolved in the milk, a little nutmeg, cinnamon, cloves and mace, one teaspoonful of salt, one cup of raisins seeded ) boil three hours.
Plain Plum Pudding, Ho. 2.
Three cups of flour, one of milk, one of molasses, one of sugar, one of suet chopped fine, one cup of raisins seeded, one teaspoon of salt, one of soda in the milk, two of cream of tartar in the flour a little cinnamon. Boil three hours.
* Plum Pudding.
One pound of raisins stoned, one of currants washed and dried, a quarter of a pound of citron cut fine, half a pound of sifted sugar, a pint of bread crumbs, one pound of beef suet shred fine, two wine-glasses of brandy, one of molasses, ten eggs beaten separately, a nutmeg grated, a small teaspoonful of cinnamon and half an one of powdered mace, and two tablespoons of flour stirred through the fruit. Scald the bag or cloth, wring it as dry as possible, dust flour over the inside, and pour the pudding in, tie quite closely and very tight, and boil, if all in one, six hours ; if in two, boil three hours ; and if in three, a little over two hours.
* Potato Puddings.
Boil and mash very flue five large white potatoes, stir to a cream three-quarters of a pound of butter and the same of STigar, add the juice and rind of one large fresh lemon, a glass of wine and one of brandy; beat six eggs very light separately and then together, add them to the potato, beat all well together, and bake in puff paste.
* Prince Albert's Pudding
Two ounces of finely-shred suet, four ounces of bread crumbs, four ounces of currants washed and dried, five eggs, one tablespoonfuls of brandy, two of sugar, the peel of half a lemon grated
beat the eggs very light separately and then together; stir in
the bread crumbs, then the natmeg and brandy ; add the suet;
sugar and lemon-peel. Bake it three-quarters of an hour in a
Turk's head well buttered, or boil it two hours in a quart mould.
When done, turn it out. Beat the whites of two eggs with half
a pound of powdered sugar, and pour over the top of the
pudding.
* Pumpkin Puddings.
Stew the pumpkin in as little water as possible, press it through a colander; and then squeeie it through a clean thick cloth until quite dry ; add to it rather more than half a pint of cream ; stir to a cream a coffeecup of sifted sugar and' three ounces of fresh butter, add a wine-glass of wine, the same of brandy, the third of a nutmeg grated and a saltspoonM of powdered cinnamon ; beat eight eggs very light separately and then together, add them to the butter and sugar, then stir in the pumpkin; if not sweet enough, add more sugar; line your pie dishes with puff paste crust, fill them, and bake about half an hour This is for one quart of the stewed and strained pumpkin.
* Queen of
Records on this page
Plum PuddingPlain Plum Pudding, No. 1Plain Plum Pudding, No. 2Potato PuddingsPrince Albert's PuddingPumpkin Puddings