Stew, until very tender and dry, three ounces of whole rice in a
pint and a quarter of milk ; when a little cooled, mix with it three
ounces of beef-suet finely chopped, two ounces and a half of sugar,
an ounce of candied orange or lemon-rind, six ounces of sultana
raisins, and three large eggs well beaten, and strained. Boil the
pudding in a buttered basin, or in a well-floured cloth, for two
hours and a quarter, and serve it with the following sauce Dissolve
an ounce and a half of sugar broken small in two glasses of sherry,
or of any other white wine, and stir them when quite hot, to the
beaten yolks of three fresh eggs ; then stir the sauce in a small sauce-
pan held high above the fire until it resembles custard, but by no
means allow it to boil, or it will instantly curdle ; pour it over the
pudding, or, if preferred, send it to table in a tureen. We think a
full teaspoonful of lemon -juic✪ German Pudding and Saucee added to the wine an improvement
to this sauce which is excellent ; and we can recommend the pudding
to our readers.
Milk, 1| pint; rice, 3 oz. ; 1 hour, or more. Suet, 3 oz. ; sugar.
2\ oz. ; candied peel, 1 oz. ; sultana raisins, 6 oz. ; eggs, 3 large : 2f
hours, Sauce: sherry, 2 glasses ; sugar, 1^ oz. ; yolks of eggs, 3 ;
little lemon-juice.
We have already, in a previous part of the volume, directed that
the German sauce should be milled to a fine froth, and poured upon
the pudding with which it is served : when this is not done, the
quantity should be increased
TEE WELCOME GUEST’S OWN PUDDING. (LIGHT AND
WHOLESOME.)
(. Author's Receipt.')
Pour, quite boiling, on four ounces of fine bread crumbs, an exact
half-pint of new milk, or of thin cream ; lay a plate over the basin
and let them remain until cold ; then stir to them four ounces of dry
crumbs of bread, four of very finely minced beef-kidney suet, a small
pinch of salt, three ounces of coarsely crushed ratifias, three ounces
of candied citron and orange-rind sliced thin, and the grated rind of
one large or of two small lemons. Clear, and whisk four large eggs
well, throw to them by degrees four ounces of pounded sugar, and
continue to whisk them until it is dissolved, and they are very light ;
stir them to, and beat them well up with the other ingredients ; pour
the mixture into a thickly buttered mould, or basin which will
contain nearly a quart, and which it should fill to within half an
an inch of the brim ; lay first a buttered paper, then a well floured
pudding-cloth over the top, tie them tightly and very securely
round, gather up and fasten the corners of the cloth, and boil the
OIIAP. XX.]
BOILED PUDDINGS.
413
pudding for two hours at the utmost. Let it stand for a minute or
two before it is dished, and serve it with simple wine sauce, or with
that which follows; or with pine-apple or any other clear fruit-
sauce. (For these last, see page 405).
Page 367 · 2 recipe records on this page
Presented as published in 1884. 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
Stew, until very tender and dry, three ounces of whole rice in a pint and a quarter of milk ; when a little cooled, mix with it three ounces of beef-suet finely chopped, two ounces and a half of sugar, an ounce of candied orange or lemon-rind, six ounces of sultana raisins, and three large eggs well beaten, and strained. Boil the pudding in a buttered basin, or in a well-floured cloth, for two hours and a quarter, and serve it with the following sauce Dissolve an ounce and a half of sugar broken small in two glasses of sherry, or of any other white wine, and stir them when quite hot, to the beaten yolks of three fresh eggs ; then stir the sauce in a small saucepan held high above the fire until it resembles custard, but by no means allow it to boil, or it will instantly curdle ; pour it over the pudding, or, if preferred, send it to table in a tureen. We think a full teaspoonful of lemon -juice added to the wine an improvement to this sauce which is excellent ; and we can recommend the pudding to our readers.
Milk, 1 1/2 pint; rice, 3 oz. ; 1 hour, or more. Suet, 3 oz. ; sugar, 2 1/2 oz. ; candied peel, 1 oz. ; sultana raisins, 6 oz. ; eggs, 3 large : 2f hours, Sauce: sherry, 2 glasses ; sugar, 1 1/2 oz. ; yolks of eggs, 3 ; little lemon-juice.
We have already, in a previous part of the volume, directed that the German sauce should be milled to a fine froth, and poured upon the pudding with which it is served : when this is not done, the quantity should be increased
THE WELCOME GUEST'S OWN PUDDING. (LIGHT AND WHOLESOME.)
(. Author's Receipt.')
Pour, quite boiling, on four ounces of fine bread crumbs, an exact half-pint of new milk, or of thin cream ; lay a plate over the basin and let them remain until cold ; then stir to them four ounces of dry crumbs of bread, four of very finely minced beef-kidney suet, a small pinch of salt, three ounces of coarsely crushed ratifias, three ounces of candied citron and orange-rind sliced thin, and the grated rind of one large or of two small lemons. Clear, and whisk four large eggs well, throw to them by degrees four ounces of pounded sugar, and continue to whisk them until it is dissolved, and they are very light ; stir them to, and beat them well up with the other ingredients ; pour the mixture into a thickly buttered mould, or basin which will contain nearly a quart, and which it should fill to within half an an inch of the brim ; lay first a buttered paper, then a well floured pudding-cloth over the top, tie them tightly and very securely round, gather up and fasten the corners of the cloth, and boil the
[chap. XX.
pudding for two hours at the utmost. Let it stand for a minute or two before it is dished, and serve it with simple wine sauce, or with that which follows; or with pine-apple or any other clear fruitsauce. (For these last, see page 405).
Records on this page
The Welcome Guest’s Own PuddingGerman Pudding and Sauce