FoodNet

Borwick's cookery book

1890

Page 19 · 10 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.
Mix with a little sherry and milk, sufficient to make it moist. Pour into well-greased moulds and boil or steam according to size of moulds used. TREACLE PUDDING. 1 lb. MILLENNIUM flour. i| teaspoonfuls BORWICK'S BAKING POWDER 3 ozs. finely chopped suet. I lb. treacle. I teaspoonful sugar. W^arm the treacle and mix it with the other ingredients, beat to a batter, and pour the mixture into a well-greased basin or mould, tie over with cloth, and either boil or steam for 2 hours. MARGUERITE PUDDING. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. J lb. margarine. 3 ozs. sugar. I egg. Pinch of salt. Jam. About f gill milk. Mix flour, salt, and baking powder, rub into it the margarine, then add the sugar, stir in the egg and milk, and beat thoroughly. Grease the mould, and put a layer of jam at the bottom. Pour in the mixture, and steam 2 hours. BORWICK'S COOKERY BOOK. 57 MAZARINE PUDDINGS. I teacupful MILLENNIUM flour. A teaspoonful BORWICK'S BAKING POWDER. I tablespoonful castor sugar. I egg. I oz. margarine, i gill milk. Rub the margarine into the flour, add baking powder and sugar, beaten egg and milk. Put a teaspoonful of marmalade into some well-greased cups, pour mixture in till three parts full, steam, for i hour, serve with marma- lade sauce. DATE PUDDING. J lb. bread crumbs. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. sugar. I lb. suet (finely chopped). 4 lb. dates (stoned and cut up). I egg. Milk. I lemon. Mix all the dry ingredients and the grated rind of the lemon, add the egg and sufficient milk to make a stiff batter. Pour into a well-greased basin and steam 2 hours. SEVEN CUP PUDDING. I cupful MILLENNIUM flour. iHeaspoonfuls BORWICK'S BAKING POWDER. I cupful finely chopped suet. I bread crumbs. I ,, stoned raisins. I ,, raspberry jam. ^ ,, sugar. |- ,, milk. Mix all the dry ingredients together, then add the jam and milk. Beat thoroughly, then pour into a well- greased basin, and steam 2 hours. 58 BORWICK'S COOKERY BOOK. WALL PUDDING. Rub 2 ozs. of lard into J lb. of MILLENNIUM flour, add I teaspoonful of BORWICK'S BAKING POWDER and 2 ozs. of sugar ; beat well with one egg and a little milk, add 3 drops of essence of lemon, grease a basin or mould, put at the bottom 2 tablespoonfuls of jam. Steam for i hour. ONION DUMPLINGS. Peel and cut in two some Spanish onions, remove as much of the heart of the onion as will allow room for some finely-minced and seasoned ham. Make a crust of MILLENNIUMflour,BORWICK'SBAKINGPOWDER, and suet. When the onion is filled with the meat, stick the two sides together with a little white of egg, and cover with a layer of the pastry. Tie up in well-floured cloth, and boil for 3 hours. CASTLE PUDDINGS. 4 ozs. margarine. 4 ozs. sugar. 2 eggs. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. Lemon juice or flavouring. I gill milk. Beat the margarine and sugar to a cream, add the eggs separately, then the flavouring, stir in the flour and baking powder, and beat thoroughly. Pour into well- greased cups, and bake 10 to 15 minutes. Serve with wine sauce. FAVOURITE PUDDING. Beat I egg and J gill of milk, add grated rind of a lemon and a little nutmeg ; to this add i cupful of bread crumbs, i cupful of finely-chopped apples, i cupful of BORW ICR'S COOKERY BOOK. 59 ✪ Ginger Sponge Pudding