Put a pint of good milk into a stewpan on .the fire, with
a quarter of a pound each of sugar and butter, and a pinch
of salt. As soon as it boils, draw the stevrpan from the
fire ; sprinkle six ounces of flour. Stir the whole together,
put it back on the fire, stining the while for five minutes
longer, then remove the pan from the fire ; add gradually, one
by one while stirring, six eggs and six ounces of preserved
ginger cut into small pieces✪ Ginger Pudding. Mix the lot well together,
spread a mould with butter, pour the mixture in it, and
cook in a bain-marie for about an hour and a half; then
turn the pudding out of the mould into a hot dish, and
serve with custard sauce, made with syrup from the ginger,
poured over it.
821. LEMON PUDDING.
Rub on sugar the peel of four lemons, put this with the
juice of two in a basin with a pint of good milk, the yolks
of eight eggs, and the whites of three whisked, a quarter
of a nutmeg grated, a good pinch of cinnamon powder, a
small pinch of salt^ and six ounces of pounded sugar✪ Lemon Pudding. Mix
the lot well together with a wooden spoon, after which put
a border of puff paste round the edge of a pie-dish, spread
the inside with butter, pour the mixture into it, and put
in a moderately-heated oven to bake for about half an hour.
When done, shake over some sifted sugar, and serve.
4o6 PRACTICAL HOUSEHOLD COOKERY.
822. BREAD AND BUTTER PUDDING.
Cut about a pound of thin slices of bread and butter, and
put them in a pie-dish, which must only be half full,
together with a quarter of a pound of well-washed and
dried currants, and two ounces of chopped candied citron
between the slices. Boil one pint of milk with the peel
of a lemon, a pinch of salt, and six ounces of sugar ; break
four eggs✪ Bread and Butter Pudding into a basin beat them up with a fork, then
add the milk gradually to them. Strain the lot through
a tammy into the pie dish ; let it soak thus for ten minutes,
and bake in a well-heated oven for half an hour. When
done, shake over the top some sifted sugar, and serve.
828. COLLEGE PUDDING.
Chop up three-quarters of a pound of beef marrow, and
put it in a basin with one ounce each of candied lemon,
orange peel, and candied citron, all chopped coarse, also half
a pound of well-washed and dried currants, half a pound of
bread crumbs, and a quarter of a pound of pounded sugar ;
mix these well together with the hands, then add three
eggs, half a gill of brandy and one of sherry ; work the lot
well together with a wooden spoon; butter two moulds
slightly, put the mixture in them, and bake the puddings
in a moderately-heated oven for half an hour. When
done, turn the puddings out of the moulds on to a hot
dish, ^d serve with a sauce mcule as follows: — ^Put the
yolks of three eggs into a stewpan with one ounce of
pounded sugar and a gill of sherry ; whisk the eggs over
the fire without boiling ; when the sauce thickens, pour it
over the puddings, and serve.
824. TAPIOCA PUDDING.
Put a pint of milk into a stewpan with six ounces of
tapioca, three ounces of sugar, one ounce of butter, a pinch
PRACTICAL HOUSEHOLD COOKERY. 407
of salt, and the grated rind of half a lemon ; stir the lot
over the fire till it boils, then cover the stewpan and let it
simmer for a quarter of an hour, after which draw the
stewpan from the fire, add the yolks of three eggs, and the
whites of two whipped; mix the lot well together, and
pour it into a pie-dish previously spread with butter, put
the pudding in a moderately-heated oven to bake for about
half an hour, and serve.
Note. — Sago, semolina, rice, vermicelli, macaroni, and
tagliatelli can be prepared and baked in the same manner,
and vanilla or orange-flower water essence substituted for
lemon rind.
826. RICE PUDDING. ✪ Tapioca Pudding
Page 179 · 7 recipe records on this page
Presented as published in 1891. 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
Put a pint of good milk into a stewpan on the fire, with a quarter of a pound each of sugar and butter, and a pinch of salt. As soon as it boils, draw the stewpan from the fire ; sprinkle six ounces of flour. Stir the whole together, put it back on the fire, stining the while for five minutes longer, then remove the pan from the fire ; add gradually, one by one while stirring, six eggs and six ounces of preserved ginger cut into small pieces. Mix the lot well together, spread a mould with butter, pour the mixture in it, and cook in a bain-marie for about an hour and a half; then turn the pudding out of the mould into a hot dish, and serve with custard sauce, made with syrup from the ginger, poured over it.
821. LEMON PUDDING.
Rub on sugar the peel of four lemons, put this with the juice of two in a basin with a pint of good milk, the yolks of eight eggs, and the whites of three whisked, a quarter of a nutmeg grated, a good pinch of cinnamon powder, a small pinch of salt^ and six ounces of pounded sugar. Mix the lot well together with a wooden spoon, after which put a border of puff paste round the edge of a pie-dish, spread the inside with butter, pour the mixture into it, and put in a moderately-heated oven to bake for about half an hour. When done, shake over some sifted sugar, and serve.
822. BREAD AND BUTTER PUDDING.
Cut about a pound of thin slices of bread and butter, and put them in a pie-dish, which must only be half full, together with a quarter of a pound of well-washed and dried currants, and two ounces of chopped candied citron between the slices. Boil one pint of milk with the peel of a lemon, a pinch of salt, and six ounces of sugar ; break four eggs into a basin beat them up with a fork, then add the milk gradually to them. Strain the lot through a tammy into the pie dish ; let it soak thus for ten minutes, and bake in a well-heated oven for half an hour. When done, shake over the top some sifted sugar, and serve.
828. COLLEGE PUDDING.
Chop up three-quarters of a pound of beef marrow, and put it in a basin with one ounce each of candied lemon, orange peel, and candied citron, all chopped coarse, also half a pound of well-washed and dried currants, half a pound of bread crumbs, and a quarter of a pound of pounded sugar ; mix these well together with the hands, then add three eggs, half a gill of brandy and one of sherry ; work the lot well together with a wooden spoon; butter two moulds slightly, put the mixture in them, and bake the puddings in a moderately-heated oven for half an hour. When done, turn the puddings out of the moulds on to a hot dish, ^d serve with a sauce mcule as follows: — ^Put the yolks of three eggs into a stewpan with one ounce of pounded sugar and a gill of sherry ; whisk the eggs over the fire without boiling ; when the sauce thickens, pour it over the puddings, and serve.
824. TAPIOCA PUDDING.
Put a pint of milk into a stewpan with six ounces of tapioca, three ounces of sugar, one ounce of butter, a pinch
of salt, and the grated rind of half a lemon ; stir the lot over the fire till it boils, then cover the stewpan and let it simmer for a quarter of an hour, after which draw the stewpan from the fire, add the yolks of three eggs, and the whites of two whipped; mix the lot well together, and pour it into a pie-dish previously spread with butter, put the pudding in a moderately-heated oven to bake for about half an hour, and serve.
Note. — Sago, semolina, rice, vermicelli, macaroni, and tagliatelli can be prepared and baked in the same manner, and vanilla or orange-flower water essence substituted for lemon rind.
826. RICE PUDDING.
Records on this page
Ginger PuddingCollege PuddingLemon PuddingBread and Butter PuddingTapioca PuddingRice PuddingRice Pudding