(3) Take lqt. of milk, put 2 table-spoonfuls of arrowroot
into a bowl, blend it smooth with a little of the milk, and
add to it 1 saltspoonful of grated nutmeg ; break Jib. of
butter into small pieces, and throw them into the bowl. Put
what remains of the quart of milk into a saucepan, boil it
up quickly, pour it while boiling on to the butter and
arrowroot, and stir quickly till the butter is melted. Beat
up in another bowl four eggs and 2oz. of sugar✪ Arrowroot Pudding till the
eggs are very light, then mix all together, pour into a pudding-
dish, and bake in a moderately hot oven for twenty minutes.
(4) Dissolve 1 teaspoonful of bicarbonate of soda in
1 pint of new milk, stir into it fib. of flour, and keep on
stirring till it is smooth ; then add 1 pint of sour Cream and
the beaten yolks of six eggs ; now beat up the whites, and
stir them in. Bake slowly for three -quarters -of -an -hour.
For the sauce, beat up fib. of butter till it is white, stir in
by degrees fib. of finely-powdered white sugar, continue beat-
ing the butter and sugar till it is a Cream, then pile it on a
glass dish, grate a little nutmeg over, and serve with the
pudding.
(5) Boiled. — Put 1 pint of Cream in a saucepan with a
blade or two of mace, the thinly-pared rind of one lemon,
and caster sugar to taste. Boil the whole, take out
the lemon-peel, put it in a mortar, pound it, then pass it
through a fine hair sieve into a basin. Pour the Cream over
the lemon-peel, and leave it till nearly cold, then stir in
gradually the well-beaten yolks of six or seven eggs. When
the ingredients are well incorporated, turn the mixture into
a mould — one with a lid to it, if possible — put it into a sauce-
pan of boiling water, and boil it over a slow fire for thirty
minutes. When cooked, turn the pudding out of the mould
on to a dish, and leave till cold. Dissolve some currant
jelly✪ Baked Cream with Sauce, pour it over the pudding, and serve.
Cream Puffs. — (1) Slightly warm fib. of butter, and beat it well
with fib. of caster sugar, then mix in two eggs. Put lflb. of
sifted flour in a basin with 2 table-spoonfuls of baking-
powder, stir in the beaten mixture, and work until quite
smooth. Shape the dough into cakes, and bake them in a brisk
oven. Beat two eggs well with 4oz. of caster sugar and 1 pint
of milk✪ Cream Puffs, then stir them in with fib. of sifted flour. When
smooth, turn the mixture into a stewpan, and stir it over a
moderate fire until thick. When cooked, cut the cakes in
halves, scoop out a little of the soft paste, and fill them with
the Cream. Arrange them on a dish over which has been
spread a folded napkin or a fancy dish-paper, and serve.
Page 550 · 3 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.
AI-modernized reading of the original text
(3) Take lqt. of milk, put 2 table-spoonfuls of arrowroot into a bowl, blend it smooth with a little of the milk, and add to it 1 saltspoonful of grated nutmeg ; break Jib. of butter into small pieces, and throw them into the bowl. Put what remains of the quart of milk into a saucepan, boil it up quickly, pour it while boiling on to the butter and arrowroot, and stir quickly till the butter is melted. Beat up in another bowl four eggs and 2oz. of sugar till the eggs are very light, then mix all together, pour into a puddingdish, and bake in a moderately hot oven for twenty minutes.
(4) Dissolve 1 teaspoonful of bicarbonate of soda in 1 pint of new milk, stir into it fib. of flour, and keep on stirring till it is smooth ; then add 1 pint of sour Cream and the beaten yolks of six eggs ; now beat up the whites, and stir them in. Bake slowly for three -quarters -of -an -hour. For the sauce, beat up fib. of butter till it is white, stir in by degrees fib. of finely-powdered white sugar, continue beating the butter and sugar till it is a Cream, then pile it on a glass dish, grate a little nutmeg over, and serve with the pudding.
(5) Boiled. — Put 1 pint of Cream in a saucepan with a blade or two of mace, the thinly-pared rind of one lemon, and caster sugar to taste. Boil the whole, take out the lemon-peel, put it in a mortar, pound it, then pass it through a fine hair sieve into a basin. Pour the Cream over the lemon-peel, and leave it till nearly cold, then stir in gradually the well-beaten yolks of six or seven eggs. When the ingredients are well incorporated, turn the mixture into a mould — one with a lid to it, if possible — put it into a saucepan of boiling water, and boil it over a slow fire for thirty minutes. When cooked, turn the pudding out of the mould on to a dish, and leave till cold. Dissolve some currant jelly, pour it over the pudding, and serve.
Cream Puffs. — (1) Slightly warm fib. of butter, and beat it well with fib. of caster sugar, then mix in two eggs. Put lflb. of sifted flour in a basin with 2 table-spoonfuls of bakingpowder, stir in the beaten mixture, and work until quite smooth. Shape the dough into cakes, and bake them in a brisk oven. Beat two eggs well with 4oz. of caster sugar and 1 pint of milk, then stir them in with fib. of sifted flour. When smooth, turn the mixture into a stewpan, and stir it over a moderate fire until thick. When cooked, cut the cakes in halves, scoop out a little of the soft paste, and fill them with the Cream. Arrange them on a dish over which has been spread a folded napkin or a fancy dish-paper, and serve.
Records on this page
Arrowroot PuddingBaked Cream with SauceCream Puffs