Muffin Pudding. — (1) Put 1 pint of cream into a saucepan,
with 4 teaspoonful of sugar and a little cinnamon, boil,
and strain it over the beaten yolks of six eggs. Put a
stale, lightly cooked muffin into a basin, pour over 1 g'H
of boiling milk, and let it stand until quite cold. Put a
piece of well-buttered paper at the bottom of a round mould,
scatter over a few raisins✪ Muffin Pudding, put the well saturated muffin in
the mould, and pour over the eggs and cream, which have
been well beaten. Put the pudding in a colander over a
saucepan of boiling water, and steam for an-hour-and-a-half.
For details respecting Culinary Processes, Utensils, Sauces, <Zc., referred to, see under their special heads.
952
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Muffins — continued.
When done, turn it out on to a dish, pour wine sauce over,
and serve very hot.
(2) Sweeten 1 pint of milk to taste with loaf sugar, and
hoil it for a few minutes together with a piece of lemon-
peel and a bay-leaf. Break up three Muffins in a pudding-
basin, and when the milk is nicely flavoured with the lemon-
peel, strain it over and let them soak until it is quite cold.
Mash the Muffins well, taking care that there are no lumps
left, and mix with them 1 table-spoonful of ground almonds,
1 teacupful of preserved cherries, two well-beaten eggs, a few
drops of orange-flower water, \ wineglassful of brandy, and
a small quantity of grated nutmeg. Butter the edges of
a shallow dish, and border them with puff paste; spread
the Muffin mixture in it, and bake. Serve either hot or
cold.
(3) Thickly butter the interior of a mould, and arrange
in it, in any design, some dried cherries and pieces of
candied angelica, pressing them well to make them adhere
to the mould ; pull three or four Muffins into small pieces,
and put them in the mould, mixing plenty of dried cherries
with them. There should be about 2in. clear space left at
the top of the mould. Beat four eggs well, put them in a
saucepan with 1 pint of milk, sweeten to taste until caster
sugar, and whisk over the fire until on the point of boiling;
they must not quite boil, or the eggs will curdle. Take
the custard off the fire, whisk it until somewhat cooled,
then flavour with a few drops of essence of vanilla, and pour
it carefully over the contents of the mould. Cover the
mould with a sheet of buttered paper, stand it in a sauce-
pan with boiling water a little more than half its height,
and steam for an-liour-and-a-half. When cooked, turn the
pudding out of the mould on to a hot dish, and serve it
with a wine sauce, either poured round it or in a sauce-
boat. It should be served while very hot. ✪ Muffin Pudding
Page 556 · 2 recipe records on this page
Presented as published in 1892. 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
Muffin Pudding. — (1) Put 1 pint of cream into a saucepan, with 4 teaspoonful of sugar and a little cinnamon, boil, and strain it over the beaten yolks of six eggs. Put a stale, lightly cooked muffin into a basin, pour over 1 gill of boiling milk, and let it stand until quite cold. Put a piece of well-buttered paper at the bottom of a round mould, scatter over a few raisins, put the well saturated muffin in the mould, and pour over the eggs and cream, which have been well beaten. Put the pudding in a colander over a saucepan of boiling water, and steam for an hour and a half.
For details respecting Culinary Processes, Utensils, Sauces, <Zc., referred to, see under their special heads.
Muffins — continued.
When done, turn it out on to a dish, pour wine sauce over, and serve very hot.
(2) Sweeten 1 pint of milk to taste with loaf sugar, and boil it for a few minutes together with a piece of lemonpeel and a bay-leaf. Break up three Muffins in a puddingbasin, and when the milk is nicely flavoured with the lemonpeel, strain it over and let them soak until it is quite cold. Mash the Muffins well, taking care that there are no lumps left, and mix with them 1 table-spoonful of ground almonds, 1 teacupful of preserved cherries, two well-beaten eggs, a few drops of orange-flower water, \ wineglassful of brandy, and a small quantity of grated nutmeg. Butter the edges of a shallow dish, and border them with puff paste; spread the Muffin mixture in it, and bake. Serve either hot or cold.
(3) Thickly butter the interior of a mould, and arrange in it, in any design, some dried cherries and pieces of candied angelica, pressing them well to make them adhere to the mould ; pull three or four Muffins into small pieces, and put them in the mould, mixing plenty of dried cherries with them. There should be about 2in. clear space left at the top of the mould. Beat four eggs well, put them in a saucepan with 1 pint of milk, sweeten to taste with caster sugar, and whisk over the fire until on the point of boiling; they must not quite boil, or the eggs will curdle. Take the custard off the fire, whisk it until somewhat cooled, then flavour with a few drops of essence of vanilla, and pour it carefully over the contents of the mould. Cover the mould with a sheet of buttered paper, stand it in a saucepan with boiling water a little more than half its height, and steam for an hour and a half. When cooked, turn the pudding out of the mould on to a hot dish, and serve it with a wine sauce, either poured round it or in a sauceboat. It should be served while very hot.
Records on this page
Muffin PuddingMuffin Pudding