Chop fine one pound and a half of beef marrow and twelve
ounces of fine bread crumbs. Mix them thoroughlj with half
a pound of granulated sugar, half a pound of candied citron,
candied lemon and orange peel cut in fine shreds, half a pound
of currants, four well-beaten eggs, half a gill of brandy, one
gill of Madeira wine. Butter a large round mould not too high,
fiU it with the mixture, and bake on a baking sheet, in a moder-
ate oven for one hour. Invert on a dish, cover with the foUow-
ing sauce, and serve very hot : —
Sauoe
Yolks of six eggs, three ounces of sugar, half a pint of
Madeira wine✪ Marrow Padding with Sauce. Beat the mixture over the fire with an Qgg-
beater until it is thick and frothy. Serve at once.
New Bngland Fandowdy
Fili a deep pudding dish (the dish should be earthen or
porcelain lined) with well-peeled and cored apples of a variety
that will cook up soft and retain a pleasing tart. Put in water
enough to last during the cooking of the apples and give a
^^juice" for the eating, but not enough to make the compete
watery • Over the apples lay a baking powder biscuit crust —
a crust well shortened, but not so saturated with baking powder
as anxious or careless cooks are apt to make it. Bake in a
moderate oven till the apples and crust are done. If the crust
cooks before the apples, invert a pan over the dish, not forget-
ting a pan of water in the upper oven. Serve with a sauce of
thick cream into which a cupful of sugar has been beaten, or
maple sugar is stirred.
Some cooks dust the apples with sweetening before putting
on the crust✪ New England Fandowdy. Peaches may be used instead of apples.
296 MBS. SEELT'a COOK BOOK
Baked Pears
With plentj of water stew the pears✪ Baked Pears till tender. Then
place them in a pan. Add the juice in which they were boiled,
making the pan more than half full. Set in the oven and bake
quite soft, turning them once, and always set the pan of water
in the upper oven to protect the fruit.
Plum Paddinff
Three pounds of chopped suet, three pounds of brown sugar,
three pounds of currants, three pounds of sultana raisins, three
pounds of candied lemon and orange peel, three teaspoonfuls
of salt, three ounces of mixed ground spices, three pints of
brandy, one pint of black molasses, one pound and a half of
bread crumbs, one pound of flour, and twenty eggs✪ Plum Pudding. Butter
the moulds, tie in cloths, and steam six hours. The aboTe
receipt will fili twelve good-sized moulds. One half or less
that quantity may be used. After being steamed the puddinga
will keep a long time, if set in a cool place.
Plum Paddinff
One pound of brown sugar, one pound of raisins, one pound
of currants, one pound of sultana raisins, one pound of suet,
half a pound of citron, half a pound orange peel, six large apples,
five eggs, one large cup of milk, one large cup of flour, one
small cup of bread crumbs, one pint of Sherry, one pint of
brandy, one tablespoonful of ground cinnamon, one tablespoon-
fui of ground cloves, one grated nutmeg, and one teaspoon
of salt✪ Plum Pudding. Chop the suet and apples, which bave been peeled, in
small pieces, cut the large raisins in half, the orange peel in
small pieces, and slice the citron as thin as possible. Have the
eggB well beaten. Stir ali the ingredients in a stone jar. This
will make more than one mould. Butter as many moolda aa
Faeitig post t9«.
MOITLD8 FOR HAKIMO i
, LARaB AND SHALL.
Page 163 · 6 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
Chop fine one pound and a half of beef marrow and twelve ounces of fine bread crumbs. Mix them thoroughly with half a pound of granulated sugar, half a pound of candied citron, candied lemon and orange peel cut in fine shreds, half a pound of currants, four well-beaten eggs, half a gill of brandy, one gill of Madeira wine. Butter a large round mould not too high, fiU it with the mixture, and bake on a baking sheet, in a moderate oven for one hour. Invert on a dish, cover with the foUowing sauce, and serve very hot : —
Sauce
Yolks of six eggs, three ounces of sugar, half a pint of Madeira wine. Beat the mixture over the fire with an eggbeater until it is thick and frothy. Serve at once.
New England Pandowdy
Fili a deep pudding dish (the dish should be earthen or porcelain lined) with well-peeled and cored apples of a variety that will cook up soft and retain a pleasing tart. Put in water enough to last during the cooking of the apples and give a "juice" for the eating, but not enough to make the compote watery • Over the apples lay a baking powder biscuit crust — a crust well shortened, but not so saturated with baking powder as anxious or careless cooks are apt to make it. Bake in a moderate oven till the apples and crust are done. If the crust cooks before the apples, invert a pan over the dish, not forgetting a pan of water in the upper oven. Serve with a sauce of thick cream into which a cupful of sugar has been beaten, or maple sugar is stirred.
Some cooks dust the apples with sweetening before putting on the crust. Peaches may be used instead of apples.
Baked Pears
With plentj of water stew the pears till tender. Then place them in a pan. Add the juice in which they were boiled, making the pan more than half full. Set in the oven and bake quite soft, turning them once, and always set the pan of water in the upper oven to protect the fruit.
Plum Pudding
Three pounds of chopped suet, three pounds of brown sugar, three pounds of currants, three pounds of sultana raisins, three pounds of candied lemon and orange peel, three teaspoonfuls of salt, three ounces of mixed ground spices, three pints of brandy, one pint of black molasses, one pound and a half of bread crumbs, one pound of flour, and twenty eggs. Butter the moulds, tie in cloths, and steam six hours. The above receipt will fill twelve good-sized moulds. One half or less that quantity may be used. After being steamed the puddinga will keep a long time, if set in a cool place.
Plum Pudding
One pound of brown sugarr, one pound of raisins, one pound of currants, one pound of sultana raisins, one pound of suet, half a pound of citron, half a pound orange peel, six large apples, five eggs, one large cup of milk, one large cup of flour, one small cup of bread crumbs, one pint of Sherry, one pint of brandy, one tablespoonful of ground cinnamon, one tablespoonful of ground cloves, one grated nutmeg, and one teaspoon of salt. Chop the suet and apples, which have been peeled, in small pieces, cut the large raisins in half, the orange peel in small pieces, and slice the citron as thin as possible. Have the eggB well beaten. Stir all the ingredients in a stone jar. This will make more than one mould. Butter as many moulds as
Faeitig post t9«.
MOITLD8 FOR HAKIMO i
, LARaB AND SHALL.
Records on this page
Marrow Padding with SauceNew England FandowdyBaked PearsPlum PuddingPlum PuddingPudding with Sherry and Brandy