FoodNetArchive

Modern cookery, in all its branches

1884

Page 13

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Red Currant or Raspberry-sauce {good) . Common Raspberry-sauce Superior Fruit Sauces for Sweet Puddings Pine-apple Pudding-sauce A very fine Pine-apple Sauce or Syrup for Puddings, or other Sweet Dishes ib. German Cherry-sauce .... 406 Common Batter Pudding . . . ib. Another Batter Pudding . . . ib. Black- cap Pudding 407 Batter Fruit Pudding . . . . ib. Kentish Suet Pudding . . . . ib. Another Suet Pudding .... 408 Apple, Currant, Cherry, or other Fresh Fruit Pudding ib. A common Apple Pudding . . . 409 Herodotus’ Pudding {A genuine classical receipt) ib. The Publisher’s Pudding .... 410 Her Majesty’s Pudding . . . . ib. Common Custard Pudding . . .411 Paz« Prince Albert’s Pudding . . . . 4il German Pudding and Sauce {very good) . 415 The Welcome Guest’s own Pudding {light and wholesome. Author's receipt) . ib. Sir Edwin Landseer’s Pudding . . ib. A Cabinet Pudding 413 A very fine Cabinet Pudding . . . 414 Snowdon Pudding {a genuine receipt) . ib. Very good Raisin Puddings . . .415 The Elegant Economist’s Pudding . . ib. Pudding a la Scoones .... 416 Ingoldsby Christmas Puddings . . ib. Small and very light Plum Pudding . ib. Vegetable Plum Pudding {cheap and good) 417 The Author’s Christmas Pudding . . ib. A Kentish Well-Pudding . . . . ib. Rolled Pudding 418 A Bread Pudding ib. A Brown Bread Pudding . . . .419 A good boiled Rice Pudding . . . ib. Cheap Rice Pudding. . . . 420 Rice and Gooseberry Pudding . . . ib. Fashionable Apple Dumplings . . . ib. Orange Snow-balls ib. Apple Snow-balls ..... 421 Light Currant Dumplings . , . ib. Lemon Dumplings {light and good) . . ib. Suffolk, or hard Dumplings . . . ib. Norfolk Dumplings , . . . . ib. Sweet boiled Patties {good) . . . 422 Boiled Rice, to be served with stewed Fruits, Preserves, or Raspberry Vi- negar. ...... ib. CHAPTEE XXI. BAKED PUDDINGS. Introductory Remarks .... 423 A baked Plum Pudding en Moule, or Moulded 424 The Printer’s Pudding . . . . ib. Almond Pudding 425 The Young Wife’s Pudding {Author's receipt) ib. The Good Daughter’s Mincemeat Pud- ding {Author's receipt) . . . 426 Mrs. Howitt’s Pudding {Author's receipt) ib. An excellent Lemon Pudding . . ib. Lemon Suet Pudding .... 427 Bakewcll Pudding ib. Ratifia Pudding ib. The elegant Economist’s Pudding . . 428 Rich Bread and Butter Pudding . . ib. A common Bread and Butter Pudding . 429 A good baked Bread Pudding . . ib. Another baked Bread Pudding . . 430 A good Semoulina or Soujee Pudding . ib. French Semoulina Pudding, or Gateau ds Semoule ib. Saxe-Gotha Pudding, or Tourte . . 431 Baden Baden Puddings . . . . ib. Sutherland, or Castle Puddings . 432 Madeleine Puddings (to be served cold) . 432 A good. French Rice Pudding, or Gateau de Biz 433 A common Rice Pudding . . . ib. Quite cheap Rice Pudding . . . 434 Richer Rice Pudding . . . . ib. Rich Pudding Meringue . . . . ib. Good ground Rice Pudding . . .435 Common ground Rice Pudding . . ib. Green Gooseberry Pudding . . . ib. Potato Pudding 436 A Richer Potato Pudding . . . ib. A good Sponge-cake Pudding . . . ib. Cake and Custard, and various other in- expensive Puddings .... 437 Baked Apple Pudding, or Custard . . ib. Dutch Custard, or Baked Raspberry Pud- ding 438 Gabriells’s Pudding, or sweet Casserole of Rice ib. Vermicelli Pudding, with apples or with- out, and Puddings of Soujee and Semola 439 Rice a la VatheJc, or Rice Pudding a la Vathek {extremely good) . . . 440 xxn TABLE OF CONTENTS