FoodNet

Borwick's cookery book

1890

Page 18 · 12 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
The rind of i lemon. J teacupful milk✪ Railway Pudding. Rub the margarine into the flour, add the sugar and grated rind of lemon. Mix with the egg and milk to a smooth paste. Bake in a greased dish for 20 minutes. BLACK CURRANT PUDDING. 6 ozs. suet. I lb. MILLENNIUM flour. I dessertspoonful BORWICK'S BAKING POWDER. ^ egg. I pint milk. ^ lb. black currant jam. I lb. sugar✪ Black Currant Pudding. Mix the flour and baking powder, add chopped suet. Beat egg in | pint of milk, add sugar. Mix all together and beat for 2 or 3 minutes. Pour into a greased basin. When one-third full add a layer of jam, then more batter and jam alternately. Allow room in basin for pudding to swell, tie down, and steam for 3 or 4 hours. If a smaller pudding is required divide the quantities. 54 BORWICK'S COOKERY BOOK. PRESERVE PUDDING. Beat i lb. margarine to a cream with 2 ozs. of sugar. Add I egg (beat white and volk separately), add 4 ozs. of MILLENNIUM flour mixed with i tablespoonful of BORWICK^S BAKING POWDER, stir in 2 table- spoonfuls of red jam✪ Preserve Pudding, beat well, put into well-greased basin, boil for i hour, and serve with a sweet sauce. MARMALADE PUDDING (1). 3 ozs. beef suet, chopped finely. 3 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 8 ozs. bread crumbs. 6 ozs. marmalade. I egg. A pinch of salt✪ Marmalade Pudding (1). Put suet, flour, bread crumbs, baking powder, and salt into basin and well mix , then add marmalade, egg, and a little milk if necessary. Put mixture into a greased basin, tie down, and steam for 2 hours MARMALADE PUDDING (2). Beat I oz. of margarine and i oz. of sugar to a cream, add yolk of egg, i oz. of marmalade, ih ozs. of MIL- LENNIUM flour, I teaspoonful of BORWICK^S BAKING POWDER, then the white of egg whipped to a stiff froth✪ Marmalade Pudding (2). Put in well-greased basin and steam for J hour. GOLDEN PUDDING. Beat 2 eggs thoroughly, and add 3 tablespoonfuls of MILLENNIUM flour, some lemon flavouring, and as much milk as required to make a stiff batter. Stir in ^ tea- spoonful of BORWICK'S BAKING POWDER, put 2 tablespoonfuls of golden syrup✪ Golden Pudding into a greased mould, pour in batter, and steam for | hour. BORWICK'S COOKERY BOOK. 55 PUZZLE PUDDING. 2 ozs. suet . 2 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 ozs. bread crumbs. 1 egg. 2 tablespoonfuls golden syrup, or any kind of jam, or marmalade✪ Puzzle Pudding. Mix all ingredients together, beat thoroughly, pour into a well-greased basin, and boil i hour. GINGER SPONGE PUDDING. Mix well teaspoonfuls of BORWICK'S BAKING POWDER with 1 lb. of MILLENNIUM flour, then rub in 4 ozs. of lard, add i teaspoonful of ground ginger and 2 ozs. of sugar. Mix well, then add i tablespoonful of golden syrup, i egg, and | gill of milk ; beat thoroughly together, then pour into a well-greased basin, and steam 2 hours. BAKED BATTER PUDDING. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 1 teaspoonful salt. 3 ozs. sugar. 2 ozs. currants. 2 ozs. sultanas. I pint milk. I egg. Mix the dry ingredients together, add the egg and milk, and mix all thoroughly. Then pour into a well-greased dish, and bake in a moderate oven till brown. 56 BORWICK'S COOKERY BOOK. PLUM PUDDING. 1 ib. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. ^ lb. currants. ^ lb. bread crumbs. J lb raisins. ^ lb suet. I oz. each of orange, lemon, and citron peel. I teaspoonful allspice. I lb. sugar. ✪ Ginger Sponge Pudding