Have a stale tin-loaf ; cut the crust off ; cut the
bread into slices about 1 inch thick; spread with
butter, and cover thickly with preserves of different
sorts. Take a quart mould, butter it thoroughly ; cut
the pieces of bread in squares, and pile them lightly
in the mould ; beat 4 eggs with 1 pint of milk,
sweeten slightly, and pour over the bread ; lay a
buttered paper ; then fix the lid firmly on, or, if there
is no lid, tie a cloth tightly ; let it stand for 1 hour ;
then place it in a saucepan half full of boiling water,
and steam it for three-quarters of an hour. Turn out,
and serve it with a large spoonful of melted jam✪ Australian Sweet
sj)read on the top. Is good also cold.
545. — A Yankee Pudding.
Take an egg ; weigh it ; take the same weight in
butter (not salt); melt it; take the same weight in
floui’, 1 dessert-spoonful of orange marmalade, 1 dessert-
spoonful of any other jam liked, the weight of the egg
in fine bread-crumbs, and 1 teaspoonful of carbonate
of soda✪ A Yankee Pudding. Break the egg ; beat it up well ; add the
melted butter, the flour, the bread-crumbs, tiie marma-
lade, the jam. Beat all thoroughly together, and
224
WHOLESOME COOKERY.
lastly, add the carbonate of soda. Butter a mould,
and put in the mixture; fix the hd on, or, if there
is no lid, tie a cloth over, and steam it for hour.
Turn out, and serve hot, with a little melted jam over.
Is good cold, and these quantities make a small-sized
pudding.
546. — Almond Butter Sweet.
Peel, chop, and pound 20 Jordan almonds with 4
ounces of castor sugar; moisten with a few drops of
milk or cream, and pass it through a sieve. Beat up
half a pound of butter✪ Almond Butter Sweet to a cream, and beat the
almond mixture gradually to it. Pass it all through
a colander, and serve it as a sweet.
547. — Parisian Cake.
3 yolks of eggs, 3 whites beaten to a very stiff
froth, 2 tablespoonfuls of potato fiour, 4 tablespoonfuls
of castor sugar✪ Parisian Cake. Have a cake-tin well buttered with
fresh butter, and then sprinkled evenly with castor
sugar. Put the yolks in a bowl, and beat them
gradually to the sugar (this will take a quarter of an
hour) ; then add, in very small quantities at a time, the
potato flour. Mix thoroughly for another quarter of
an hour. Lastly, add the well-beaten whites of eggs,
this must be done lightly and quickly. Pour the
mixture into the prepared tin, and bake in a moderate
SUNjD£IES.
225
oven. If liked, a few drops of vanilla essence, or
chopped lemon-peel, can be added.
547a. — Almond Cake.
2 pints of flour, 1 pinch of salt, 4 eggs, 5 ounces of
castor sugar, 7 ounces of thoroughly pounded almonds,
a lump of butter about the size of an egg✪ Almond Cake. Mix all
thoroughly together, and bake.
548. — French Sponge Cake.
5 eggs, the weight of 4 eggs in castor sugar, the
weight of 3 eggs in flour✪ French Sponge Cake. Beat the 5 yolks up, and
then gradually beat in the sugar. Whisk the 5 whites
up to a very stifi" froth, then mix them to the yolks
and sugar, but do not beat them ; lastly, add in the
flour in small quantities at a time, mixing very lightly;
flavour with a few drops of essence of vanilla, or any
other essence liked. Put it at once into a well-
buttered cake-tin, and bake for 1 hour in a moderate
oven.
548a. — French Cake. ✪ French Cake
Page 81 · 7 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
A modernized reading is not available for this page yet. You are seeing the original text.
Have a stale tin-loaf ; cut the crust off ; cut the
bread into slices about 1 inch thick; spread with
butter, and cover thickly with preserves of different
sorts. Take a quart mould, butter it thoroughly ; cut
the pieces of bread in squares, and pile them lightly
in the mould ; beat 4 eggs with 1 pint of milk,
sweeten slightly, and pour over the bread ; lay a
buttered paper ; then fix the lid firmly on, or, if there
is no lid, tie a cloth tightly ; let it stand for 1 hour ;
then place it in a saucepan half full of boiling water,
and steam it for three-quarters of an hour. Turn out,
and serve it with a large spoonful of melted jam
sj)read on the top. Is good also cold.
545. — A Yankee Pudding.
Take an egg ; weigh it ; take the same weight in
butter (not salt); melt it; take the same weight in
floui’, 1 dessert-spoonful of orange marmalade, 1 dessert-
spoonful of any other jam liked, the weight of the egg
in fine bread-crumbs, and 1 teaspoonful of carbonate
of soda. Break the egg ; beat it up well ; add the
melted butter, the flour, the bread-crumbs, tiie marma-
lade, the jam. Beat all thoroughly together, and
224
WHOLESOME COOKERY.
lastly, add the carbonate of soda. Butter a mould,
and put in the mixture; fix the hd on, or, if there
is no lid, tie a cloth over, and steam it for hour.
Turn out, and serve hot, with a little melted jam over.
Is good cold, and these quantities make a small-sized
pudding.
546. — Almond Butter Sweet.
Peel, chop, and pound 20 Jordan almonds with 4
ounces of castor sugar; moisten with a few drops of
milk or cream, and pass it through a sieve. Beat up
half a pound of butter to a cream, and beat the
almond mixture gradually to it. Pass it all through
a colander, and serve it as a sweet.
547. — Parisian Cake.
3 yolks of eggs, 3 whites beaten to a very stiff
froth, 2 tablespoonfuls of potato fiour, 4 tablespoonfuls
of castor sugar. Have a cake-tin well buttered with
fresh butter, and then sprinkled evenly with castor
sugar. Put the yolks in a bowl, and beat them
gradually to the sugar (this will take a quarter of an
hour) ; then add, in very small quantities at a time, the
potato flour. Mix thoroughly for another quarter of
an hour. Lastly, add the well-beaten whites of eggs,
this must be done lightly and quickly. Pour the
mixture into the prepared tin, and bake in a moderate
SUNjD£IES.
225
oven. If liked, a few drops of vanilla essence, or
chopped lemon-peel, can be added.
547a. — Almond Cake.
2 pints of flour, 1 pinch of salt, 4 eggs, 5 ounces of
castor sugar, 7 ounces of thoroughly pounded almonds,
a lump of butter about the size of an egg. Mix all
thoroughly together, and bake.
548. — French Sponge Cake.
5 eggs, the weight of 4 eggs in castor sugar, the
weight of 3 eggs in flour. Beat the 5 yolks up, and
then gradually beat in the sugar. Whisk the 5 whites
up to a very stifi" froth, then mix them to the yolks
and sugar, but do not beat them ; lastly, add in the
flour in small quantities at a time, mixing very lightly;
flavour with a few drops of essence of vanilla, or any
other essence liked. Put it at once into a well-
buttered cake-tin, and bake for 1 hour in a moderate
oven.
548a. — French Cake.