To a quart of milk add a pint of bread crumbs, let it stand
for half an hour, then add a coffeecup of sugar, the yolks of
four eggs beaten light, the grated rind of a lemon, and a piece
of butter the size of an egg✪ Queen of Puddings warmed and stirred in. Butter a
pudding-dish and pour the pudding in, bake about three-quarten
of an hour, or until the pudding shrinks from the side of the
dish ; beat the whites of the eggs very light, with a teacup of
sugar and the juice of the lemon. When the pudding is donoi
spread the top of it with currant-jelly, marmalade or small pre-
served fruit, as strawberries, raspberries or cherries ; pour over
these the meringue, shaping nicely with the back of a large spoon,
and brown slightly in a quick oven. To be eaten cold with
cream.
* Quick Pudding.
Beat three eggs very light, add to them a pint of flour, a cup
of milk, a small half-cup of sugar, a tablespoon of melted butter.
PA8TRT, PUDDIN08, Se. 198
ft teaspoon and a half of cream of tartar, one of soda, half an on6
of salty and a little nutmeg ; beat all well together, and bake in
ft battered pudding-dish, or Turk's head, half an hour.
Padding.
Have ready two quarts of new milk, pick and wash a teaeup
of rice, put it in a sauce-pan, with one quart of the milk, set it
on the back of the range to swell and soften, simmering it gently.
When perfectly soft, stir into it the other quart of milk, add a
pinch of salt, a teaspoon of rose-water, and sugar to taste ; butter
ft pudding-dish and pour it in, bake very slowly one hour. If
raisins are liked, a large cup of them may be added just before
putting into the oven.
* Boley Foley Pudding.
Make a crust of one quart of Hooker's prepared flour, ft table-
spoonful of butter and a pinch of salt, with water to miULe i^
dough ; roll it out half an inch thick, spread oyer it marmalade
or any kind of jam, or small fruit preserved, or a mixture ii
apots of both, or dried peaches or cherries stewed nicely ; leave
ftn inch all round the crust, roll it up in the shape of a bolster,
tie it in a floured pudding-doth, at both ends and in the middle,
and boil it ^o hours. Serve with wine-sauce.
* Snow Padding.
Half a package of gelatine dissolved in a pint of boiling water,
the juice and grated rind of one lemon, and three-quarters of a
pound of sifted sugar ; beat the whites of four eggs to a stiff
firoth, add them to the mixture, and beat again with the vessel in
ft pan of ice. When quite stiff, turn it into a mould, and again
set it in ice. Make a boiled custard with the yolks of the eggs,
and a pint of milk sweetened to taste. Serve with the eustara
pour around the form of gelatine.
Spaniih Pnddii^.
Gkrate stale sponge-cake, butter a pudding-dish, and put a
Wyer of the crumbs in the bottom, then a layer of small pre
18
194 COOKERY FROM EXPERUBNOB.
■erred fruit, marmalade or jelly ; another layer of enunhsy theB
fruit, and so on until your dish is Aill. Make a oustard <Kf a
quart of mUk and six eggs, sweeten and flavor, pour over tha
erumbs, and bake about half an hour or three-quarten. To be
served with any sauoe you please.
* Sponge-Cake Pudding.
Four eggs, their weight in sugar, half their weight in flooTy
the grated rind of half a lemon. Beat the eggs separately very
light, stir the sugar into the yolks, add the flour and the whites
of the eggs alternately, then the lemon. Bake in a Tnrk^
head or a flat tin-pan, and serve hot with wine-sauce. Try it
with a splint when it begins to shrink from the sides of the pan.
If the splint is dry, the pudding is done.
Steamed Pudding. ✪ Spanish Pudding
Page 92 · 8 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
To a quart of milk add a pint of bread crumbs, let it stand for half an hour, then add a coffeecup of sugar, the yolks of four eggs beaten light, the grated rind of a lemon, and a piece of butter the size of an egg warmed and stirred in. Butter a pudding-dish and pour the pudding in, bake about three-quarten of an hour, or until the pudding shrinks from the side of the dish ; beat the whites of the eggs very light, with a teacup of sugar and the juice of the lemon. When the pudding is donoi spread the top of it with currant-jelly, marmalade or small preserved fruit, as strawberries, raspberries or cherries ; pour over these the meringue, shaping nicely with the back of a large spoon, and brown slightly in a quick oven. To be eaten cold with cream.
* Quick Pudding.
Beat three eggs very light, add to them a pint of flour, a cup of milk, a small half-cup of sugar, a tablespoon of melted butter.
PA8TRT, PUDDIN08, Se. 198
a teaspoon and a half of cream of tartar, one of soda, half an one of salt, and a little nutmeg ; beat all well together, and bake in a buttered pudding-dish, or Turk's head, half an hour.
Padding.
Have ready two quarts of new milk, pick and wash a teaeup of rice, put it in a sauce-pan, with one quart of the milk, set it on the back of the range to swell and soften, simmering it gently. When perfectly soft, stir into it the other quart of milk, add a pinch of salt, a teaspoon of rose-water, and sugar to taste ; butter a pudding-dish and pour it in, bake very slowly one hour. If raisins are liked, a large cup of them may be added just before putting into the oven.
* Boley Foley Pudding. Make a crust of one quart of Hooker's prepared flour, a tablespoonful of butter and a pinch of salt, with water to make a dough ; roll it out half an inch thick, spread oyer it marmalade or any kind of jam, or small fruit preserved, or a mixture ii apots of both, or dried peaches or cherries stewed nicely ; leave an inch all round the crust, roll it up in the shape of a bolster, tie it in a floured pudding-doth, at both ends and in the middle, and boil it two hours. Serve with wine-sauce.
* Snow Padding. Half a package of gelatine dissolved in a pint of boiling water, the juice and grated rind of one lemon, and three-quarters of a pound of sifted sugar ; beat the whites of four eggs to a stiff froth, add them to the mixture, and beat again with the vessel in a pan of ice. When quite stiff, turn it into a mould, and again set it in ice. Make a boiled custard with the yolks of the eggs, and a pint of milk sweetened to taste. Serve with the eustara pour around the form of gelatine.
Spaniih Pnddii^. Gkrate stale sponge-cake, butter a pudding-dish, and put a Wyer of the crumbs in the bottom, then a layer of small pre
194 COOKERY FROM EXPERUBNOB.
■erred fruit, marmalade or jelly ; another layer of enunhsy theB fruit, and so on until your dish is Aill. Make a oustard <Kf a quart of mUk and six eggs, sweeten and flavor, pour over tha erumbs, and bake about half an hour or three-quarten. To be served with any sauoe you please.
* Sponge-Cake Pudding.
Four eggs, their weight in sugar, half their weight in flooTy the grated rind of half a lemon. Beat the eggs separately very light, stir the sugar into the yolks, add the flour and the whites of the eggs alternately, then the lemon. Bake in a Tnrk^ head or a flat tin-pan, and serve hot with wine-sauce. Try it with a splint when it begins to shrink from the sides of the pan. If the splint is dry, the pudding is done.
Steamed Pudding.
Records on this page
Queen of PuddingsSpanish PuddingQuick PuddingPaddingBoley Foley PuddingSnow PaddingSponge-Cake PuddingSteamed Pudding