FoodNet

Borwick's cookery book

1890

Page 20 · 13 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.
currants, i cupful of sugar, i saltspoonful of salt✪ Favourite Pudding, | tea- spoonful of BORWICK'S BAKING POWDER. Stir until well mixed, put into a greased pudding basin, and steam for 2 hours. Serve with sweet sauce. RASPBERRY PUFF-BALL PUDDING. I cupful MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. icupfulfinely-choppedsuet,mixedwithMILLENNIUM flour to make it chop easily. I cupful raspberry jam. i ,, sugar. I egg. A little milk✪ Raspberry Puff-Ball Pudding. Mix the flour, baking powder, suet, and sugar well together, then add the jam, with the egg and some milk (sufficient to make it nicely moist). Beat well, and pour into a well-greased basin and steam 3 hours. GODSTONE PUDDING. Take i cupful of MILLENNIUM flour and mix into it I teaspoonful of BORWICK^S BAKING POWDER, add 2 ozs. of sugar ; beat i egg, add to it i gill of milk✪ Godstone Pudding, mix this thoroughly with the dry ingredients, and beat thoroughly for 3 or 4 minutes. Grease a pie-dish and pour in the pudding ; bake in a quick oven. PLAIN RAISIN PUDDING. Take i lb. of MILLENNIUM flour and mix with it 2 teaspoonfuls of BORWICK'S BAKING POWDER, J lb. of stoned raisins, 2 teaspoonfuls of Demerara sugar. Mix with enough water to form a moist pudding✪ Plain Raisin Pudding, put into a greased basin, tie in a cloth, and boil for 2 hours. 6o BORWICK'S COOKERY BOOK. CURRANT SPONGE PUDDING. Mix 2 ozs. of warmed margarine with 4 ozs. of fine bread crumbs, i oz. of sugar, i egg, and J pint of hot milk. Grease basin and cover thickly with 2 ozs. of cleaned currants, and i oz. of chopped mixed peel. Add quickly, just before pouring into basin, i teaspoonful of BORWICK'S BAKING POWDER✪ Currant Sponge Pudding. Steam i hour. THREE MINUTES' PUDDING. • I tablespoonful MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. I tablespoonful castor sugar. I egg✪ Three Minutes' Pudding. Beat the egg and sugar together, add flour, and baking powder, put into a flat, greased pan, and bake lightly in a brisk oven. Take quickly from the tin, spread with jam, roll up, and sift sugar over it. Suflicient for one person. JAM SPONGE PUDDING. Two eggs, 2 ozs. of sugar, 4 ozs. of margarine, 6 ozs. of MILLENNIUM flour, i teaspoonful of BORWICK'S BAKING POWDER, and i tablespoonful of apricot jam✪ Jam Sponge Pudding. Beat the margarine and sugar to a cream, then add the eggs well whisked, and then the flour, and lastly the baking powder. About three parts fill a well-greased mould, and steam for I J hours. Turn out and pour jam over, which should be warmed in a saucepan beforehand. SPONGE PUDDING. Beat 3 ozs. of margarine and 2 ozs. of castor sugar to a cream, add the yolk of i egg well beaten. BORWICK'S COOKERY BOOK. 6i Stir in lightly J lb. of MILLENNIUM flour and i tea- spoonful of BORWICK'S BAKING POWDER. Beat the white of egg to a stiff froth and add to mixture, put into a dish, and bake | hour. Turn out, and serve with marmalade or sweet sauce. GINGERBREAD PUDDING. Mix 1 lb. MILLENNIUM flour with teaspoonfuls of BORWICK'S BAKING POWDER, add \ teaspoonful of ginger, rub in 2 ozs. of margarine, add J lb. of treacle and an egg well beaten✪ Gingerbread Pudding. Mix all together, flour a cloth, put in mixture, and boil i| hours. Serve with butter sauce. GINGER PUDDING. 6 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. I teaspoonful ground ginger. 3 ozs. shredded suet. 1 oz. candied peel. Pinch of salt. 2 tablespoonfuls treacle. A little milk✪ Ginger Pudding.