Boil in milk until soft one pound of French chest-
nuts, peel and stir to a paste, add fourteen ounces of
butter, fourteen ounces of sugar, four whole eggs, the
yelks of twelve; soak in milk one pound of bread, press
out; four ounces of citron and four of orange peel and the
rind ot two lemons grated, a quarter of a pound of
sultana raisins✪ Nesselrode Pudding; add the bread and last the whites of the
twelve eggs beaten stiff; bake or boil. Serve with lemon
or wine sauce.
ROSE LEAF PUDDING.
Four ounces of fresh rose leaves cut up fine, mix
with six ounces of dry pounded rolls. Beat together six
ounces of sugar, the yelks of twelve eggs, one gill of
sweet cream; add the rose leaves and rolls, and last the
beaten whites of the eggs. Boil or bake one hour and a
half. Serve with cream vannilla sauce.
NAPOLEON PUDDING.
Stew in milk one pound of nice red carots, when done
pasp through the strainer, pound fine eight hard boiled
eggs, beat six ounces butter, a quarter of a pound of
almonds, two whole eggs, the yelks of eight, have pre-
pared twelve pieces of toast which have been dipped in
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batter made of the yelks of tour eggs, three quarter of a
pint of milk, well soaked and fried in butter; beat the
whites of the eggs until stiff and mix in the batter; lay
six pieces of the toast in the pudding pan, sprinkle with
a handful of currants, add half of the pudding batter,
six more pieces of the toast and the balance of the bat-
ter, sprinkle with ehopped almonds; bake one hour and
serve with Madeira sauce.
NUT PUDDING.
Macerate with the sugar any kind of nut, preferred;
use half pound of nuts, half pound of sugar, beat six
ounces of butter, two whole eggs, the yelks of eight with
the nuts and sugar, add one pound of soaked rolls
well pressed out, and last the beaten whites of the eggs
and a little vanilla flavor; bake one hour and serve with
vanilla cream sauce.
YORKSHIRE PUDDING.
Use with roast beef; beat well together tour eggs, six
ounces of flour, two of butter, salt, mace; when the roast
beef is nearly done pour the batter around it in the gravy
and bake until done.
BAKED NOODLE PUDDING.
Boil in salt water a half hour one pound of noodles,
pour into the strainer. Beat ten eggs, six ounces of
sugar, the rind of a lemon grated, three quarters of a
pint of cream; butter the pan and sprinkle with cracker
dust; mix the noodles with the eggs; pour in the pan a
layer of the noodles and sprinkle with currants, and
continue until the pan is full and bake; serve with fruit*
Je y ' LEMON PUDDING.
Grate the rind of four lemons, squeeze the juice of one
lemon. Beat three quarters of a pound of butter, four
eggs✪ Yorkshire Pudding, the yelks of twelve, a little mace, two ounces of
citron, add the juice and rind of the lemons, a half pound
of bread, and last the beaten whites of the eggs; bake
and serve with lemon wine sauce.
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APPLE PUDDING.
Bake in the oven twelve nice apples ; pass through
the strainer. Peel one and a half pounds of apples and
cut in dice. Beat half pound of butter, six ounces of
sugar, four eggs, the yolks of six eggs, eighteen ounces
of bread and a pint of cream. Mix this with the apples,
add the whites beaten stiff, flavor with lemon, serve
with wine sauce.
SPANISH PUDDING.
Soak in two quarts of water one pound of rice ; when
almost done add a little salt, two ounces of butter, the
grated rind of six oranges. Add the juice when the
rice is soft ; also four eggs, half pound of cut figs and
let it boil, or set in the oven, stirring occasionally until
rather dry. Then press into a mould and set on ice.
Serve cold with chocolate sauce on orange jelly.
LEMON PUDDING, COLD.
Page 23 · 2 recipe records on this page
Presented as published in 1887. 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
Boil in milk until soft one pound of French chestnuts, peel and stir to a paste, add fourteen ounces of butter, fourteen ounces of sugar, four whole eggs, the yelks of twelve; soak in milk one pound of bread, press out; four ounces of citron and four of orange peel and the rind of two lemons grated, a quarter of a pound of sultana raisins; add the bread and last the whites of the twelve eggs beaten stiff; bake or boil. Serve with lemon or wine sauce.
ROSE LEAF PUDDING.
Four ounces of fresh rose leaves cut up fine, mix with six ounces of dry pounded rolls. Beat together six ounces of sugar, the yelks of twelve eggs, one gill of sweet cream; add the rose leaves and rolls, and last the beaten whites of the eggs. Boil or bake one hour and a half. Serve with cream vannilla sauce.
NAPOLEON PUDDING.
Stew in milk one pound of nice red carots, when done pass through the strainer, pound fine eight hard boiled eggs, beat six ounces butter, a quarter of a pound of almonds, two whole eggs, the yelks of eight, have prepared twelve pieces of toast which have been dipped in
[64]
batter made of the yelks of four eggs, three quarter of a pint of milk, well soaked and fried in butter; beat the whites of the eggs until stiff and mix in the batter; lay six pieces of the toast in the pudding pan, sprinkle with a handful of currants, add half of the pudding batter, six more pieces of the toast and the balance of the batter, sprinkle with chopped almonds; bake one hour and serve with Madeira sauce.
NUT PUDDING.
Macerate with the sugar any kind of nut, preferred; use half pound of nuts, half pound of sugar, beat six ounces of butter, two whole eggs, the yelks of eight with the nuts and sugar, add one pound of soaked rolls well pressed out, and last the beaten whites of the eggs and a little vanilla flavor; bake one hour and serve with vanilla cream sauce.
YORKSHIRE PUDDING.
Use with roast beef; beat well together four eggs, six ounces of flour, two of butter, salt, mace; when the roast beef is nearly done pour the batter around it in the gravy and bake until done.
BAKED NOODLE PUDDING.
Boil in salt water a half hour one pound of noodles, pour into the strainer. Beat ten eggs, six ounces of sugar, the rind of a lemon grated, three quarters of a pint of cream; butter the pan and sprinkle with cracker dust; mix the noodles with the eggs; pour in the pan a layer of the noodles and sprinkle with currants, and continue until the pan is full and bake; serve with fruit sauce.
Je y ' LEMON PUDDING.
Grate the rind of four lemons, squeeze the juice of one lemon. Beat three quarters of a pound of butter, four eggs, the yelks of twelve, a little mace, two ounces of citron, add the juice and rind of the lemons, a half pound of bread, and last the beaten whites of the eggs; bake and serve with lemon wine sauce.
[65]
APPLE PUDDING.
Bake in the oven twelve nice apples ; pass through the strainer. Peel one and a half pounds of apples and cut in dice. Beat half pound of butter, six ounces of sugar, four eggs, the yolks of six eggs, eighteen ounces of bread and a pint of cream. Mix this with the apples, add the whites beaten stiff, flavor with lemon, serve with wine sauce.
SPANISH PUDDING.
Soak in two quarts of water one pound of rice ; when almost done add a little salt, two ounces of butter, the grated rind of six oranges. Add the juice when the rice is soft ; also four eggs, half pound of cut figs and let it boil, or set in the oven, stirring occasionally until rather dry. Then press into a mould and set on ice. Serve cold with chocolate sauce on orange jelly.
LEMON PUDDING, COLD.
Records on this page
Nesselrode PuddingYorkshire Pudding