METHOD. — Simmer the vanilla pod in the milk until suffi-
ciently flavored, then remove it (dry it and keep for further
use), sprinkle in the semolina and boil for a few minutes, stir-
ring meanwhile. Let it cool slightly, then add the sugar, and
beat in separately six yolks and two whites of eggs. Continue
the beating until the mixture is nearly cold, then add the
cream and stiffly-whisked whites of four eggs. Put the prep-
aration into well-buttered timbale or dariole molds, and steam
for half an hour. Meanwhile heat, between two plates, as
many halves of apricots as there are timbales. Boil the apri-
cot syrup until well reduced, and flavor it with a little Maras-
chino, if liked. When ready, turn out the timbales on to a
hot dish, place an apricot on the top of each, decorate with
shredded almonds, strips qr leaves of angelica, and halves of
cherries, all of which should be previously prepared and
warmed. Strain over the syrup, and serve.
Torrijas.
Take some slices of bread about as thick as one's finger and
soak them first in a glass of milk sweetened and mixed with
the yolk of an egg, and afterwards in port or any other sweet
wine. Drain and fry in butter. Sprinkle with powdered sugar
and grated cinnamon✪ Torrijas and serve hot.
Molasses Pudding.
INGREDIENTS. — Two pounds of flour, sixteen ounces of finely-
chopped suet, four ounces of breadcrumbs, molasses, the grated
rind of two lemons, two teaspoonfuls of baking-powder, salt✪ Molasses Pudding.
METHOD. — Mix the flour, suet, baking-powder, and a good
pinch of salt together, and form into a stiff paste with cold
water. Divide it into two equal portions; with one line the
bowl, from the other portion cut off sufficient paste to form
the lid, and roll the remainder out thinly. Put a layer of
molasses in the bowl, sprinkle liberally with breadcrumbs, and
lightly with lemon rind. From the rolled-out paste cut a round
sufficiently large to rather more than cover the molasses, etc.,
in the bowl, moisten the edges of it with water, and join them
carefully to the paste lining of the bowl. Now add another layer
of molasses, breadcrumbs and lemon rind, and cover with pastry
as before. Repeat until the pudding bowl is full, then cover
with a greased paper, and steam for two and a half hours.
Vermicelli Pudding.
INGREDIENTS. — Four ounces of vermicelli, two ounces of
282 STANDARD COOKERY.
sugar, or to taste, four eggs, two pints of milk, lemon rind,
bay-leaves or other flavoring✪ Vermicelli Pudding.
METHOD. — Boil the milk and flavoring ingredients together,
add the vermicelli broken into short pieces, and simmer until
tender. Now take out the bay-leaves, or whatever has been
used, add the sugar and eggs, mix all lightly together, and
pour into a buttered pie-dish. Bake in a moderate oven for
about thirty minutes, then serve.
Vanilla Pudding. ✪ Vanilla Pudding
Page 195 · 5 recipe records on this page
Presented as published in 1912. 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
METHOD. — Simmer the vanilla pod in the milk until sufficiently flavored, then remove it (dry it and keep for further use), sprinkle in the semolina and boil for a few minutes, stirring meanwhile. Let it cool slightly, then add the sugar, and beat in separately six yolks and two whites of eggs. Continue the beating until the mixture is nearly cold, then add the cream and stiffly-whisked whites of four eggs. Put the preparation into well-buttered timbale or dariole molds, and steam for half an hour. Meanwhile heat, between two plates, as many halves of apricots as there are timbales. Boil the apricot syrup until well reduced, and flavor it with a little Maraschino, if liked. When ready, turn out the timbales on to a hot dish, place an apricot on the top of each, decorate with shredded almonds, strips or leaves of angelica, and halves of cherries, all of which should be previously prepared and warmed. Strain over the syrup, and serve.
Torrijas.
Take some slices of bread about as thick as one's finger and soak them first in a glass of milk sweetened and mixed with the yolk of an egg, and afterwards in port or any other sweet wine. Drain and fry in butter. Sprinkle with powdered sugar and grated cinnamon and serve hot.
Molasses Pudding.
INGREDIENTS. — Two pounds of flour, sixteen ounces of finelychopped suet, four ounces of breadcrumbs, molasses, the grated rind of two lemons, two teaspoonfuls of baking-powder, salt.
METHOD. — Mix the flour, suet, baking-powder, and a good pinch of salt together, and form into a stiff paste with cold water. Divide it into two equal portions; with one line the bowl, from the other portion cut off sufficient paste to form the lid, and roll the remainder out thinly. Put a layer of molasses in the bowl, sprinkle liberally with breadcrumbs, and lightly with lemon rind. From the rolled-out paste cut a round sufficiently large to rather more than cover the molasses, etc., in the bowl, moisten the edges of it with water, and join them carefully to the paste lining of the bowl. Now add another layer of molasses, breadcrumbs and lemon rind, and cover with pastry as before. Repeat until the pudding bowl is full, then cover with a greased paper, and steam for two and a half hours.
Vermicelli Pudding. INGREDIENTS. — Four ounces of vermicelli, two ounces of
sugar, or to taste, four eggs, two pints of milk, lemon rind, bay-leaves or other flavoring.
METHOD. — Boil the milk and flavoring ingredients together, add the vermicelli broken into short pieces, and simmer until tender. Now take out the bay-leaves, or whatever has been used, add the sugar and eggs, mix all lightly together, and pour into a buttered pie-dish. Bake in a moderate oven for about thirty minutes, then serve.
Vanilla Pudding.
Records on this page
TorrijasMolasses PuddingVermicelli PuddingVermicelli PuddingVanilla Pudding