4 ounces semolina. If pint of milk, 2|- ounces of
sugar, 4 well-beaten eggs, some sultana raisins, candied
citron or lemon peel, and some fresh lemon-peel✪ Semolina Pudding.
Boil the fresh lemon-peel in the milk; sprinkle the
semolina in by degrees ; stir carefully so as to keep
the mixture very smooth. Boil a few minutes, stirring
all the time. Move it off the fire; put in the sugar
SWEETS.
117
and tlie 4 eggs. Have a buttered mould, decorated
-with raisins, candied peels. Pour in the mixture and
steam it for half an hour. Serve hot with a wine or
fruit sauce, or cold with custard.
Fruit sauce is made by melting any fruit jelly you
may have over the fire, with a very small proportion
of water.
372. — Buff Pudding.
1 pint of milk, 3 ounces of butter, 2 tablespoonfuls
of flour, C ordinary-sized lumps of sugar, 1 pinch of
salt✪ Buff Pudding. Mix the flour by degrees to the milk with the
salt ; boil it till quite thick ; then take it off the fire,
and stir in the butter, sugar, and some finely grated
lemon-peel. Let it stand till cold; beat in 3 eggs.
Have a dish lined with paste ; pour in the mixture ;
bake in a quick oven 20 minutes, and decorate
with a few lumps of marmalade. Good hot, but better
cold.
373. — Crumb Pudding.
11 tablespoonfuls of bread-crumbs, 1 pint of milk,
3 tablespoonfuls of sugar, 4 eggs, a little very finely
chopped lemon-peel (or candied peel, if preferred), a
few sultana raisins or currants✪ Crumb Pudding. Butter a pie-dish well,
and strew in the raisins, etc. Beat the eggs, and mix
them with the milk; add to it the bread-crumbs, sugar,
lemon-peel. Pour it into a pie-dish, and bake it.
T
148 WHOLESOME COOKERY.
Turn out and serve with sifted sugar over, or with
melted red or black currant jelly.
374. — De Grey Pudding.
Beat half a pound of butter to a cream ; then beat
in half a pound of sugar, then half a pound of flour,
then 4 yolks of eggs, then some chopped candied
fruits ; lastly, whisk 4 whites of eggs✪ De Grey Pudding to a stiff froth,
and mix it up with the other ingredients. Have a
well-buttered mould ; ornament it with candied fruits.
Pour in the mixture and steam it for 3 hours. Serve
hot, with a wine sauce.
375. — Apple Charlotte.
Cut some cooking apples in very thin slices. Place
some very thin slices of crumb of bread at the bottom
of a pie-dish, then a layer of the apples, a few lumps
of butter ; sprinkle with sugar. Fill the pie-dish with
alternate layers of apple,, bread, butter, and sugar.
Bake about an hour ; turn out of the dish, and serve
hot or cold.
376. — Open Apple Tart.
Peel and core some apples ; cut them up ; j)ut them
in a saucepan, with a good-sized lump of butter, some
finely chopped lemon-peel, and some sugar✪ Apple Charlotte. Stew till
very soft and smooth. Beat up 1 or 2 eggs ; mix witli
I
SWEETS.
149
the above. Have a shallow dish lined with pastry ;
put in the apple mixture, and bake. Very good hot
and cold.
377. — Orange Jelly.
Three-quarters of an ounce of gelatine, dissolved
in 1 pint of water. Rub half a pound of sugar on the
rinds of 5 oranges and 1 lemon✪ Orange Jelly. Squeeze out the
juice; boil it up with the sugar and water; strain
it ; whisk it nearly cold, and put it in a mould to set.
Page 53 · 8 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
4 ounces semolina. 1 pint of milk, 2½ ounces of sugar, 4 well-beaten eggs, some sultana raisins, candied citron or lemon peel, and some fresh lemon-peel. Boil the fresh lemon-peel in the milk; sprinkle the semolina in by degrees ; stir carefully so as to keep the mixture very smooth. Boil a few minutes, stirring all the time. Move it off the fire; put in the sugar
and tlie 4 eggs. Have a buttered mould, decorated -with raisins, candied peels. Pour in the mixture and steam it for half an hour. Serve hot with a wine or fruit sauce, or cold with custard.
Fruit sauce is made by melting any fruit jelly you may have over the fire, with a very small proportion of water.
372. — Buff Pudding.
1 pint of milk, 3 ounces of butter, 2 tablespoonfuls of flour, C ordinary-sized lumps of sugar, 1 pinch of salt. Mix the flour by degrees to the milk with the salt ; boil it till quite thick ; then take it off the fire, and stir in the butter, sugar, and some finely grated lemon-peel. Let it stand till cold; beat in 3 eggs. Have a dish lined with paste ; pour in the mixture ; bake in a quick oven 20 minutes, and decorate with a few lumps of marmalade. Good hot, but better cold.
373. — Crumb Pudding.
11 tablespoonfuls of bread-crumbs, 1 pint of milk, 3 tablespoonfuls of sugar, 4 eggs, a little very finely chopped lemon-peel (or candied peel, if preferred), a few sultana raisins or currants. Butter a pie-dish well, and strew in the raisins, etc. Beat the eggs, and mix them with the milk; add to it the bread-crumbs, sugar, lemon-peel. Pour it into a pie-dish, and bake it.
T
Turn out and serve with sifted sugar over, or with melted red or black currant jelly.
374. — De Grey Pudding.
Beat half a pound of butter to a cream ; then beat in half a pound of sugar, then half a pound of flour, then 4 yolks of eggs, then some chopped candied fruits ; lastly, whisk 4 whites of eggs to a stiff froth, and mix it up with the other ingredients. Have a well-buttered mould ; ornament it with candied fruits. Pour in the mixture and steam it for 3 hours. Serve hot, with a wine sauce.
375. — Apple Charlotte.
Cut some cooking apples in very thin slices. Place some very thin slices of crumb of bread at the bottom of a pie-dish, then a layer of the apples, a few lumps of butter ; sprinkle with sugar. Fill the pie-dish with alternate layers of apple,, bread, butter, and sugar. Bake about an hour ; turn out of the dish, and serve hot or cold.
376. — Open Apple Tart.
Peel and core some apples ; cut them up ; j)ut them in a saucepan, with a good-sized lump of butter, some finely chopped lemon-peel, and some sugar. Stew till very soft and smooth. Beat up 1 or 2 eggs ; mix witli
the above. Have a shallow dish lined with pastry ; put in the apple mixture, and bake. Very good hot and cold.
377. — Orange Jelly.
Three-quarters of an ounce of gelatine, dissolved in 1 pint of water. Rub half a pound of sugar on the rinds of 5 oranges and 1 lemon. Squeeze out the juice; boil it up with the sugar and water; strain it ; whisk it nearly cold, and put it in a mould to set.
Records on this page
Semolina PuddingBuff PuddingCrumb PuddingDe Grey PuddingApple CharlotteOpen Apple TartApple CheeseOrange Jelly