brand}'. The brandy is best when burnt at table as it is
used. Though the mincemeat will keep for some time, it
is better when not old. The fruit, suet, and wine may be
added when the pies are to be made (as the suet and raw
apples are apt to spoil), also the dried fruits.
75. Muffin or Cabinet Pudding.
C*ut three muffins in two : pour a pint and a half of
boiling' milk over them : let them stand till cold. Make
a custard of eight yolks and four whole eggs beaten up with
one pint of cream, and one glass of brandy ; a quarter of
a pound of sugar, one nutmeg, and one lemon-peel, grated;
butter a mould, place some dried cherries✪ Muffin or Cabinet Pudding and custard to
cover altcrnatelv Avith the muffins till the mould is full ;
boil it in a stew-pan, with a little water for the mould to
stand in, one hour and a half ; serve wine sauce with it.
Ohs. — French plum pudding is made in the same wa}^
Another Way.
Boil a small piece of lemon-peel, a little cinnamon,
and sugar, for eight or ten minutes in a pint of milk.
Put three nniffins into a large basin, strain over them the
milk, and when cold, mash the whole with a wooden spoon.
Pound about an ounce of blanched almonds, mix them
well in with about a quarter of a pound of any dry pre-
served fruit, as apricots, cherries, or plums, a little grated
nutmeg, three yolks of eggs beaten, and tAvo tablespoon-
fuls each of brandy and orange-flower water. Bake the
pudding, Avith puft'-paste round the dish ; or you may
boil it, tied up in a basin. Currants may be substituted
for the preserved fruit.
SWEETS. , 429
76. Nelson Puddings.
Put into a Dutcli oven six small cakes called Nelson-
balls, or rice cakes made in small teacups. When quite
hot, pour over them boiling melted butter, Avhite wine,
and sugar ; and serve.
77. Nesselrode Pudding.
Peel forty chestnuts, blanch them in boiling water
for five minutes, peel off the second skin, and put them
in a stew-pan with a quart of syrup and a stick of vanilla.
Simmer gently till the chestnuts are done ; drain, and
press them through a fine hair-sieve. Put eight yolks of
eggs in a stew-pan with half a pound of pounded sugar,
and a quart of boiled cream ; stir over the tire without
boiling till the egg begins to thicken ; add the chestnut
puree, press the whole through a tammy cloth into a basin,
and add a gill of maraschino. Stone a quarter of a pound
of raisins, and wash and pick a quarter of a pound of
currants ; cook both together in one half-gill of syrup
and one gill of water; drain, and let them cool. Put a
freezing-pot on the ice, pour in the chestnut cream, and
work it with the spatula ; when it is partly frozen, add
three gills of whipped cream✪ Nesselrode Pudding, and continue working with
the spatula until the cream is quite frozen ; then add the
currants and raisins, and put the pudding into an ice
mould ; close it, place some butter on the opening to
prevent any salt or water penetrating inside the mould,
and let it remain in ice for two hours.
To make the sauce : — Put three gills of boiled cream in
a stew-pan, with eight yolks of eggs, and about four ounces
of pounded sugar ; stir over the fire Avithout boiling till
the egg begins to thicken; take off the fire and stir for
three minutes more; strain the custard through a tammy
430 THE THOnOUGH GOOD COOK.
Page 226 · 2 recipe records on this page
Presented as published in 1895. 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
brand}'. The brandy is best when burnt at table as it is used. Though the mincemeat will keep for some time, it is better when not old. The fruit, suet, and wine may be added when the pies are to be made (as the suet and raw apples are apt to spoil), also the dried fruits.
75. Muffin or Cabinet Pudding.
Cut three muffins in two : pour a pint and a half of boiling milk over them : let them stand till cold. Make a custard of eight yolks and four whole eggs beaten up with one pint of cream, and one glass of brandy ; a quarter of a pound of sugar, one nutmeg, and one lemon-peel, grated; butter a mould, place some dried cherries and custard to cover alternately with the muffins till the mould is full ; boil it in a stew-pan, with a little water for the mould to stand in, one hour and a half ; serve wine sauce with it.
Ohs. — French plum pudding is made in the same way
Another Way.
Boil a small piece of lemon-peel, a little cinnamon, and sugar, for eight or ten minutes in a pint of milk. Put three muffins into a large basin, strain over them the milk, and when cold, mash the whole with a wooden spoon. Pound about an ounce of blanched almonds, mix them well in with about a quarter of a pound of any dry preserved fruit, as apricots, cherries, or plums, a little grated nutmeg, three yolks of eggs beaten, and two tablespoonfuls each of brandy and orange-flower water. Bake the pudding, with puff-paste round the dish ; or you may boil it, tied up in a basin. Currants may be substituted for the preserved fruit.
SWEETS. , 429
76. Nelson Puddings.
Put into a Dutch oven six small cakes called Nelson balls, or rice cakes made in small teacups. When quite hot, pour over them boiling melted butter, white wine, and sugar ; and serve.
77. Nesselrode Pudding.
Peel forty chestnuts, blanch them in boiling water for five minutes, peel off the second skin, and put them in a stew-pan with a quart of syrup and a stick of vanilla. Simmer gently till the chestnuts are done ; drain, and press them through a fine hair-sieve. Put eight yolks of eggs in a stew-pan with half a pound of pounded sugar, and a quart of boiled cream ; stir over the fire without boiling till the egg begins to thicken ; add the chestnut puree, press the whole through a tammy cloth into a basin, and add a gill of maraschino. Stone a quarter of a pound of raisins, and wash and pick a quarter of a pound of currants ; cook both together in one half-gill of syrup and one gill of water; drain, and let them cool. Put a freezing-pot on the ice, pour in the chestnut cream, and work it with the spatula ; when it is partly frozen, add three gills of whipped cream, and continue working with the spatula until the cream is quite frozen ; then add the currants and raisins, and put the pudding into an ice mould ; close it, place some butter on the opening to prevent any salt or water penetrating inside the mould, and let it remain in ice for two hours.
To make the sauce : — Put three gills of boiled cream in a stew-pan, with eight yolks of eggs, and about four ounces of pounded sugar ; stir over the fire without boiling till the egg begins to thicken; take off the fire and stir for three minutes more; strain the custard through a tammy
Records on this page
Muffin or Cabinet PuddingNesselrode Pudding