To three quarters of a pound of flour add four ounces of fine
crumbs of bread, one pound of beef- suet, a pound and six ounces of
raisins, weighed after they are stoned, a quarter of a teaspoonful of
salt, rather more of ginger, half a nutmeg, an ounce and a half of
candied peel, and four large or five small eggs beaten, strained, and
mixed with a cupful of milk✪ Very Good Raisin Puddings, or as much more as will make the
whole of the consistence of a very thick batter. Pour the mixture
into a well-floured cloth of close texture, which has previously been
dipped into hot water, wrung, and shaken out. Boil the pudding in
plenty of water for four hours and a half. It may be served with
very sweet wine, or punch sauce ; but if made as we have directed,
will be much lighter than if sugar be mixed with the other ingre-
dients before it is boiled ; and we have found it generally preferred
to a richer plum-pudding.
No. 1. Flour, £ lb.; bread-crumbs, 4 oz. ; beef-suet, 1 lb.; stoned
raisins, 1 lb. 6 oz. ; candied peel, 1^ oz. ; \ nutmeg ; eggs, 4 large, or
5 small ; little salt and ginger : 4^ hours.
Superior Raisin Pudding. — No. 2. Bread-crumbs and flour each
4 oz. ; suet, 12 oz. ; stoned raisins, 1 lb. ; salt, third of saltspoonful ;
% nutmeg ; ginger, \ teaspoonful ; half as much mace ; sugar, 4 oz. ;
candied citron or orange-rind, 2 oz. ; eggs, 4 ; milk or brandy, 3 to
5 tablespoonsful : to be well mixed and beaten together and boiled
4 hours.
Obs. — The remains of this pudding will answer well for the
receipt which follows. Sultana raisins can be used for it instead of
Malaga, but they are not so sweet.
THE ELEGANT ECONOMIST’S PUDDING.
Butter thickly a plain mould or basin, and line it entirely with
slices ofy^1 ’ \olum or raisin pudding, cut so as to join closely and
neatly >, fill it quite with a good custard ; lay, first a buttered
paper, iu., ,ne* -.floured cloth over it, tie them securely, and boil
the pudding gently for an hour ; let it stand for ten minutes after it
is taken up before it is turned out of the mould. This is a more
416
MODERN COOKERY.
[chap. XX.
tasteful mode of serving the remains of a plum-pu Iding than the
usual one of broiling them in slices, or converting them into fritters.
The German sauce, well milled or frothed, is generally much relished
with sweet boiled puddings, and adds greatly to their good appear-
ance ; but common wine or punch sauce, may be sent to table with
the above quite as appropriately.
Mould or basin holding li pint, lined with thin slices of plum-
pudding; | pint new milk boiled gently 5 minutes with grain of
salt, 5 bitter almonds, bruised ; sugar in lumps, 2.J oz. ; thin rind of
£ lemon, strained and mixed directly with 4 large well-beaten eggs ;
poured into mould while just warm ; boiled gently 1 hour.
PUDDING A LA SCOONES.
Take of apples finely minced, and of currants, six ounces each ; of
suet, chopped small, sultana raisins, picked from the stalks, and
sugar, four ounces each, with three ounces of fine bread-crumbs, the
grated rind, and the strained juice of a small lemon, three well-beaten
eggs, and two spoonsful of brandy✪ Pudding a la Scoones. Mix these ingredients perfectly,
and boil the pudding for two hours in a buttered basin ; sift sugar
over it when it is sent to table, and serve wine or punch sauce
apart.
INGOLDSBY CHRISTMAS PUDDINGS. ✪ Ingoldsby Christmas Puddings
Page 370 · 3 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
To three quarters of a pound of flour add four ounces of fine crumbs of bread, one pound of beef- suet, a pound and six ounces of raisins, weighed after they are stoned, a quarter of a teaspoonful of salt, rather more of ginger, half a nutmeg, an ounce and a half of candied peel, and four large or five small eggs beaten, strained, and mixed with a cupful of milk, or as much more as will make the whole of the consistence of a very thick batter. Pour the mixture into a well-floured cloth of close texture, which has previously been dipped into hot water, wrung, and shaken out. Boil the pudding in plenty of water for four hours and a half. It may be served with very sweet wine, or punch sauce ; but if made as we have directed, will be much lighter than if sugar be mixed with the other ingredients before it is boiled ; and we have found it generally preferred to a richer plum-pudding.
No. 1. Flour, £ lb.; bread-crumbs, 4 oz. ; beef-suet, 1 lb.; stoned raisins, 1 lb. 6 oz. ; candied peel, 1^ oz. ; \ nutmeg ; eggs, 4 large, or 5 small ; little salt and ginger : 4^ hours.
Superior Raisin Pudding. — No. 2. Bread-crumbs and flour each
4 oz. ; suet, 12 oz. ; stoned raisins, 1 lb. ; salt, third of saltspoonful ; % nutmeg ; ginger, \ teaspoonful ; half as much mace ; sugar, 4 oz. ; candied citron or orange-rind, 2 oz. ; eggs, 4 ; milk or brandy, 3 to
5 tablespoonsful : to be well mixed and beaten together and boiled 4 hours.
Obs. — The remains of this pudding will answer well for the receipt which follows. Sultana raisins can be used for it instead of Malaga, but they are not so sweet.
THE ELEGANT ECONOMIST’S PUDDING.
Butter thickly a plain mould or basin, and line it entirely with slices of plum or raisin pudding, cut so as to join closely and neatly >, fill it quite with a good custard ; lay first a buttered paper, and a floured cloth over it, tie them securely, and boil the pudding gently for an hour ; let it stand for ten minutes after it is taken up before it is turned out of the mould. This is a more
[chap. XX.
tasteful mode of serving the remains of a plum-pu Iding than the usual one of broiling them in slices, or converting them into fritters. The German sauce, well milled or frothed, is generally much relished with sweet boiled puddings, and adds greatly to their good appearance ; but common wine or punch sauce, may be sent to table with the above quite as appropriately.
Mould or basin holding li pint, lined with thin slices of plumpudding; | pint new milk boiled gently 5 minutes with grain of salt, 5 bitter almonds, bruised ; sugar in lumps, 2.J oz. ; thin rind of £ lemon, strained and mixed directly with 4 large well-beaten eggs ; poured into mould while just warm ; boiled gently 1 hour.
PUDDING A LA SCOONES.
Take of apples finely minced, and of currants, six ounces each ; of suet, chopped small, sultana raisins, picked from the stalks, and sugar, four ounces each, with three ounces of fine bread-crumbs, the grated rind, and the strained juice of a small lemon, three well-beaten eggs, and two spoonsful of brandy. Mix these ingredients perfectly, and boil the pudding for two hours in a buttered basin ; sift sugar over it when it is sent to table, and serve wine or punch sauce apart.
INGOLDSBY CHRISTMAS PUDDINGS.
Records on this page
Very Good Raisin PuddingsPudding a la ScoonesIngoldsby Christmas Puddings