Mix one pound of granulated sugar with a gill of cold water,
boil over a brisk fire until it has passed the clear brittle state,
and is a light brown. Place in a pan of cold water to prevent
its tuming any darker. Use as soon as possible.
Ohestnut Paddinsr
Boil twenty-five chestnuts, remove the shells, and rub the
pulp through a sieve. Mix with one-half pint of cream two
ounces of butter, three ounces of granulated sugar, and a little
salt and vanilla to tasto. Stir these ingredients over the fire
288 MR8. 8BELY'8 COOK BOOK
until the preparation begins io thicken, then stir it brisklj to
prevent it froin sticking to the pan. As soon as it leaves the
sides of the pan, remove f rom the fire, and add the well-beaten
yolks of four eggs and the whites of three eggs whipped firm.
Batter a plain mould and fili it with the mixture, fastening the
cover on securely. Steam for one hour and a half. When
cooked, invert it on a dish, pour some warm dilated apricot jam
over it and serve.
Ohooolate Blano-mange
Soak seven sheets of sheet gelatine in half a cup of cold
water. Boil together for five miuutes one quart of hot milk,
one cup of sugar, two ounces of grated chocolate, and a little salt.
Flavor with vanilla after adding the dissolved gelatine, stirring
constantlj. Wet the mould with cold water, pour in, and set
away to harden.
Ohooolate Paddinff
Soak one pint of bread crumbs in one quart of milk. See
that the bread is thoroughlj dissolved. Mix one ounoe of
grated chocolate with three tablespoonf uls of granulated suga✪ Cabinet Puddingr
and one tablespoonful of boiling water. Stir constantlj over a
brisk fire until it becomes smooth. Remove f rom the fire, stir
in a few spoonf uls of bread and milk. Stir until it is smooth,
and then mix with the rest of the bread and milk. Beat the
yolks of four eggs and the white of one egg together, and mix
with one-quarter of a cup of granulated sugar and one teaspoon-
ful of salt. Stir into the bread mixture. Pour into a pudding
dish and bake in slow oven for f orty minutes. Beat the whites
of three eggs to a stiff froth, stir in three tablespoonf uls of
powdered sugar, and flavor with vanilla extract. Spread this
over the pudding and bake twenty minutes longer with the
oven door open. Whipped cream is very nice served as a
sauce. This pudding may be served hot or cold.
HOT PUBDINQS^ CU8TARDS, SOUFFLÉS^ UTC. 289
Ohooolate Paddinff
To a little more than a pint of milk add three tablespoons
of grated chooolate and beat together in a doublé boiler.
When thoroughly heated, add two tablespoons of corn-starch
wet with a little cold milk. Take from the fire and add the
yolks of four eggs in which a cup of sugar has been beaten,
put in a pudding pan, set this pan in another pan of hot water,
and bake in the oven till the eggs are set. Make a meringue
of the whites of the eggs and one cup of sugar, spread over the
top, and brown. Vanilla flavoring should be used in the pud-
ding and meringue.
Ooooanut Custard ✪ Coconut Custard
Page 159 · 4 recipe records on this page
Presented as published in 1902. 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
Mix one pound of granulated sugar with a gill of cold water, boil over a brisk fire until it has passed the clear brittle state, and is a light brown. Place in a pan of cold water to prevent its turning any darker. Use as soon as possible.
Chestnut Pudding
Boil twenty-five chestnuts, remove the shells, and rub the pulp through a sieve. Mix with one-half pint of cream two ounces of butter, three ounces of granulated sugar, and a little salt and vanilla to tasto. Stir these ingredients over the fire
until the preparation begins to thicken, then stir it briskly to prevent it from sticking to the pan. As soon as it leaves the sides of the pan, remove from the fire, and add the well-beaten yolks of four eggs and the whites of three eggs whipped firm. Batter a plain mould and fili it with the mixture, fastening the cover on securely. Steam for one hour and a half. When cooked, invert it on a dish, pour some warm dilated apricot jam over it and serve.
Chocolate Blanc-mange
Soak seven sheets of sheet gelatine in half a cup of cold water. Boil together for five minutes one quart of hot milk, one cup of sugar, two ounces of grated chocolate, and a little salt. Flavor with vanilla after adding the dissolved gelatine, stirring constantly. Wet the mould with cold water, pour in, and set away to harden.
Chocolate Pudding
Soak one pint of bread crumbs in one quart of milk. See that the bread is thoroughly dissolved. Mix one ounoe of grated chocolate with three tablespoonfuls of granulated sugar and one tablespoonful of boiling water. Stir constantlj over a brisk fire until it becomes smooth. Remove from the fire, stir in a few spoonfuls of bread and milk. Stir until it is smooth, and then mix with the rest of the bread and milk. Beat the yolks of four eggs and the white of one egg together, and mix with one-quarter of a cup of granulated sugar and one teaspoonful of salt. Stir into the bread mixture. Pour into a pudding dish and bake in slow oven for forty minutes. Beat the whites of three eggs to a stiff froth, stir in three tablespoonfuls of powdered sugar, and flavor with vanilla extract. Spread this over the pudding and bake twenty minutes longer with the oven door open. Whipped cream is very nice served as a sauce. This pudding may be served hot or cold.
HOT PUDDINGS, CUSTARDS, SOUFFLÉS, ETC. 289
Chocolate Pudding
To a little more than a pint of milk add three tablespoons of grated chocolate and beat together in a double boiler. When thoroughly heated, add two tablespoons of corn-starch wet with a little cold milk. Take from the fire and add the yolks of four eggs in which a cup of sugar has been beaten, put in a pudding pan, set this pan in another pan of hot water, and bake in the oven till the eggs are set. Make a meringue of the whites of the eggs and one cup of sugar, spread over the top, and brown. Vanilla flavoring should be used in the pudding and meringue.
Coconut Custard
Records on this page
Cabinet PuddingChocolate Blanc-MangeChocolate PuddingCoconut Custard