Bread Pudding.— Four slices of bread, three table-spoon-
fuls currants, three gills milk, two table-spoonfuls sugar, one
ounce dripping✪ Bread Pudding.
Cut the bread about half an inch in thickness, and place
one slice in a pie-dish, sprinkle over a few of the currants ;
place over another slice of bread, and so on till bread and
currants are used up. Beat well in a basin the egg and
sugar, add the milk, and pour this over the bread in the
pie-dish. Let this soak for an hour, then place the pie-dish
in a quick oven for twenty minutes.
NOTE.— A great improvement is to butter the bread.
Rice Pudding without Eggs.— Four ounces of rice, one
quart of milk, two ounces of suet, two large table-spoonfuls
sugar✪ Rice Pudding without Eggs.
Wash the rice well in cold water, place it in a pie-dish,
and pour over it the milk ; add the sugar. Remove from
the suet all skin, and chop it finely, add to the ingredients
in the pie-dish. Place the pie-dish in a moderate oven, and
let the pudding bake very slowly for two hours.
Corn -Flour Pudding. — Two table-spoonfuls corn-flour,
one pint milk, one ounce butter, one egg.
Moisten the corn-flour in a basin with two or three table-
spoonfuls of the milk. Place on the fire the remainder of
the milk✪ Corn-Flour Pudding, and allow it to get very hot, then stir into it the
moistened corn-flour ; stir all together till boiling, then take
the pan at once from the fire. While the corn-flour is cool-
ing a little, beat well with a fork in a basin the egg and
sugar, then stir them well into the corn-flour. Pour this
now into a well-greased pie-dish, and bake twenty minutes
in a quick oven.
264 SIMPLE PUDDINGS, ETC.
SIMPLE PUDDINGS, ETC.
Apple Pudding.— Two pounds apples, three table-spoon-
fuls of sugar, four ounces of suet, eight ounces of flour, one
tea-spoonful baking-powder, one half pint cold water✪ Apple Pudding.
Pare, core, and cut in small pieces the apples. Remove
from the suet all skin, place it on a board, and chop it very
finely. Place the suet in a basin, add the flour, salt, and
baking-powder; stir all well with a spoon, then moisten
all to a dry dough with the cold water. Turn this
dough quickly out on the board and knead it 'slightly to-
gether. Cut off the third part. Roll out the remainder
the third of an inch in thickness, and line a greased basin
with it ; put in the pieces of apples, and add the sugar ; then
pour over two table-spoonfuls of water. Eoll out the re-
mainder of the dough exactly the size of the top of the
basin, place it over the apples, and press well together the
two edges of crust. Dip a pudding-cloth in boiling water,
sprinkle over a little flour, tie this over the top, and place
the basin in a large pan of boiling water to boil for two
hours. Turn out this on a flat hot dish.
Sago and Apples. — Six apples, one quarter pound sago,
two table-spoonfuls sugar, one pint and a quarter cold water✪ Sago and Apples.
Pare and core six large cooking apples ; do not cut them
up. Place them in a large pie-dish, and place in each apple
an equal quantity of sugar ; place now round the apples the
sago, and pour over the cold water. Let this soak for two
hours, then place the pie-dish in a quick oven for three
quarters of an hour.
Page 170 · 6 recipe records on this page
Presented as published in 1886. 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
Bread Pudding.— Four slices of bread, three table-spoonfuls currants, three gills milk, two table-spoonfuls sugar, one ounce dripping.
Cut the bread about half an inch in thickness, and place one slice in a pie-dish, sprinkle over a few of the currants ; place over another slice of bread, and so on till bread and currants are used up. Beat well in a basin the egg and sugar, add the milk, and pour this over the bread in the pie-dish. Let this soak for an hour, then place the pie-dish in a quick oven for twenty minutes.
NOTE.— A great improvement is to butter the bread.
Rice Pudding without Eggs.— Four ounces of rice, one quart of milk, two ounces of suet, two large table-spoonfuls sugar.
Wash the rice well in cold water, place it in a pie-dish, and pour over it the milk ; add the sugar. Remove from the suet all skin, and chop it finely, add to the ingredients in the pie-dish. Place the pie-dish in a moderate oven, and let the pudding bake very slowly for two hours.
Corn -Flour Pudding. — Two table-spoonfuls corn-flour, one pint milk, one ounce butter, one egg.
Moisten the corn-flour in a basin with two or three tablespoonfuls of the milk. Place on the fire the remainder of the milk, and allow it to get very hot, then stir into it the moistened corn-flour ; stir all together till boiling, then take the pan at once from the fire. While the corn-flour is cooling a little, beat well with a fork in a basin the egg and sugar, then stir them well into the corn-flour. Pour this now into a well-greased pie-dish, and bake twenty minutes in a quick oven.
264 SIMPLE PUDDINGS, ETC.
SIMPLE PUDDINGS, ETC.
Apple Pudding.— Two pounds apples, three table-spoonfuls of sugar, four ounces of suet, eight ounces of flour, one tea-spoonful baking-powder, one half pint cold water.
Pare, core, and cut in small pieces the apples. Remove from the suet all skin, place it on a board, and chop it very finely. Place the suet in a basin, add the flour, salt, and baking-powder; stir all well with a spoon, then moisten all to a dry dough with the cold water. Turn this dough quickly out on the board and knead it 'slightly together. Cut off the third part. Roll out the remainder the third of an inch in thickness, and line a greased basin with it ; put in the pieces of apples, and add the sugar ; then pour over two table-spoonfuls of water. Eoll out the remainder of the dough exactly the size of the top of the basin, place it over the apples, and press well together the two edges of crust. Dip a pudding-cloth in boiling water, sprinkle over a little flour, tie this over the top, and place the basin in a large pan of boiling water to boil for two hours. Turn out this on a flat hot dish.
Sago and Apples. — Six apples, one quarter pound sago, two table-spoonfuls sugar, one pint and a quarter cold water.
Pare and core six large cooking apples ; do not cut them up. Place them in a large pie-dish, and place in each apple an equal quantity of sugar ; place now round the apples the sago, and pour over the cold water. Let this soak for two hours, then place the pie-dish in a quick oven for three quarters of an hour.
Records on this page
Bread PuddingCorn-Flour PuddingRice Pudding without EggsCorn-Flour PuddingApple PuddingSago and Apples