Half a pound of Bread-crumbs.
Half a pound of Beef Suet.
Half a pound of Sugar.
Half a pound of Figs.
Quarter of a pound of Sultanas.
Two ounces of Flour.
Two ounces of Citron.
Two ounces of Almonds.
P
210 Hian-CLAss cookery.
One ounce of Bitter Almonds.
One glass of Brandy.
Bind of one Lemon, grated.
Half a Nutmeg.
Two ounces of Cherries.
Two ounces of Angelica.
One gill of Oream.
Four Eggs✪ Fig Pudding.
Chop the suet, figs, ahiionds, cherries, and
angelica very fine; mix all well, arid add the
dry ingredients ; mix again, and stir in the eggs,
cream, and brandy. Boil for four hours or steam
for five.
Plum Pudding.
Ingredients.
Half a pound of Beef Suet.
Half a pound of Kaisins.
Half a pound of Currants.
Half a pound of Sultanas.
Quarter of a pound of mixed Peel.
Quarter of a pound of Bread-crumbs.
Quarter of a pound of Flour.
One Lemon.
Half a pound of moist Sugar.
Four Eggs.
One gill of Milk.
One wineglassful of Brandy.
Two ounces of Almonds.
Half a Nutmeg.
A little Salt✪ Plum Pudding.
Chop up the suefc, wash and dry the currants,
stone the raisins, clean the sultanas taking off the
stalks, cut up the peel, blanch and chop up the
almonds. Put the flour into a basin and rub the
HOT PUDDINGS AND SOUFFLES. 211
suet into the flour with your hands, sprinkle in a
little salt, add the crumbs, currants, raisins, sul-
tanas, sugar, and peel, and mix all well together.
Grate in half a nutmeg, the rind of the lemon,
and add the almonds. Put the eggs into another
basin, stir to them the milk and brandy, and mix
them with the fruit, &c., taking care to mix all
these ingredients very thoroughly together. Turn
the pudding into a mould or floured pudding-
cloth, put it into boiling water, and let it boil for
five or six hours.
Pine-apple Souffle.
Ingredients.
Three ounces of Pine- Apple.
Three ounces of Flour, sifted.
Three ounces of Sugar.
Two ounces of Butter.
Half a pint of Milk.
Yolks of three Eggs.
Whites of four Eggs✪ Pine-apple Souffle.
Melt the butter in a stewpan, and add the flour
and milk ; cook well ; add the sugar and the pine-
apple, previously cut into dice ; add the yolks one
by one ; whip the whites very stiff ; stir in the
mixture very lightly ; pour into a prepared
soufile mould ; steam one hour.
Sauce.
Eeduce one gill of the syrup from the pine-apple
add one ounce of loaf sugar, and one glass of
p 2
212
HIGH-CLASS COOKERY.
sherry ; colour with cochineal ; pour round the
pudding. Some small pieces of pine-apple may
be added to the sauce.
Raspberry Pudding.
Ingredients.
Quarter of a pound of Butter.
Three Eggs.
Raspberry Jam, about half a pound.
Half a pound of Bread-crumbs.
Quarter of a pound of Sugar✪ Raspberry Pudding.
Beat the butter and sugar to a cream, then add
the eggs and breadcrumbs. Butter a shape well,
and coat it with brown crumbs. Put a layer of
mixture and a layer of jam alternately, till the
shape is full. Bake one hour in a moderate oven.
Semolina Souffle,
Ingredients.
One pint of Milk.
Three ounces of Semolina.
Two ounces of Castor Sugar,
Four Eggs.
Rind of one Lemon✪ Semolina Souffle.
Put the milk on to boil ; sprinkle in the semo-
lina and sugar ; add the peel of the lemon, cut
very thin ; stir till it thickens, then take out the
lemon-peel. Let it cool a little, and then stir in
HOT PUDDINGS AND SOUFFLES.
213
Page 67 · 8 recipe records on this page
Presented as published in 1897. 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
Half a pound of Bread-crumbs. Half a pound of Beef Suet. Half a pound of Sugar. Half a pound of Figs. Quarter of a pound of Sultanas. Two ounces of Flour. Two ounces of Citron. Two ounces of Almonds.
[illustration: continued]
210 High-Class Cookery.
One ounce of Bitter Almonds. One glass of Brandy. Bind of one Lemon, grated. Half a Nutmeg. Two ounces of Cherries. Two ounces of Angelica. One gill of Oream. Four Eggs.
Chop the suet, figs, almonds, cherries, and angelica very fine; mix all well, arid add the dry ingredients ; mix again, and stir in the eggs, cream, and brandy. Boil for four hours or steam for five.
Plum Pudding.
Ingredients.
Half a pound of Beef Suet. Half a pound of Raisins. Half a pound of Currants. Half a pound of Sultanas. Quarter of a pound of mixed Peel. Quarter of a pound of Bread-crumbs. Quarter of a pound of Flour. One Lemon.
Half a pound of moist Sugar.
Four Eggs.
One gill of Milk.
One wineglassful of Brandy.
Two ounces of Almonds.
Half a Nutmeg.
A little Salt.
Chop up the suet, wash and dry the currants, stone the raisins, clean the sultanas taking off the stalks, cut up the peel, blanch and chop up the almonds. Put the flour into a basin and rub the
suet into the flour with your hands, sprinkle in a little salt, add the crumbs, currants, raisins, sultanas, sugar, and peel, and mix all well together. Grate in half a nutmeg, the rind of the lemon, and add the almonds. Put the eggs into another basin, stir to them the milk and brandy, and mix them with the fruit, &c., taking care to mix all these ingredients very thoroughly together. Turn the pudding into a mould or floured puddingcloth, put it into boiling water, and let it boil for five or six hours.
Pine-apple Souffle.
Ingredients.
Three ounces of Pine- Apple. Three ounces of Flour, sifted. Three ounces of Sugar. Two ounces of Butter. Half a pint of Milk. Yolks of three Eggs. Whites of four Eggs.
Melt the butter in a stewpan, and add the flour and milk ; cook well ; add the sugar and the pineapple, previously cut into dice ; add the yolks one by one ; whip the whites very stiff ; stir in the mixture very lightly ; pour into a prepared soufile mould ; steam one hour.
Sauce.
Eeduce one gill of the syrup from the pine-apple add one ounce of loaf sugar, and one glass of
sherry ; colour with cochineal ; pour round the pudding. Some small pieces of pine-apple may be added to the sauce.
Raspberry Pudding.
Ingredients.
Quarter of a pound of Butter. Three Eggs.
Raspberry Jam, about half a pound. Half a pound of Bread-crumbs. Quarter of a pound of Sugar.
Beat the butter and sugar to a cream, then add the eggs and breadcrumbs. Butter a shape well, and coat it with brown crumbs. Put a layer of mixture and a layer of jam alternately, till the shape is full. Bake one hour in a moderate oven.
Semolina Souffle,
Ingredients.
One pint of Milk.
Three ounces of Semolina.
Two ounces of Castor Sugar,
Four Eggs.
Rind of one Lemon.
Put the milk on to boil ; sprinkle in the semolina and sugar ; add the peel of the lemon, cut very thin ; stir till it thickens, then take out the lemon-peel. Let it cool a little, and then stir in
Records on this page
Fig PuddingCabinet PuddingPlum PuddingPlum PuddingVanilla SoufflePine-apple SouffleRaspberry PuddingSemolina Souffle