Mode of Work. — Wipe and string rhubarb. Pick goose-
berries, currants, cherries and plums; pare, core and cut up
apples. Skin suet, shred and chop it finely with a little of the
flour, add the rest of the flour, salt, and baking powder, and mix
with cold water into a stiff paste. Cut one third off for lid.
Roll out remainder and line greased basin, put half of fruit in,
then sugar (water and flavouring if necessary), cover with fruit
and wet the edges. Roll out the small piece and put on top.
Seal the edges. Tie a scalded floured cloth over the pudding
and put in boiling water which covers the pudding. Boil one
and a half or two hours.
Roly-poly Pudding.
Ingredients.
Half pound of Flour.
Three ounces of Suet.
Pinch of Salt.
Half teaspoonful of Baking Powder.
Cold Water.
If Jam.
Two good tablespoonsful of Jam.
If Treacle.
Three tablespoonsful of Treacle.
One gill of Breadcrumbs.
Grated rind of half a Lemon✪ Roly-poly Pudding.
Mode of Work.- — Skin the suet, shred and chop it finely with
some of the flour. Add salt and baking powder to the well mixed
flour and suet. Mix into a stiff paste. Roll out into an oblong
48
piece, spread jam on it, if for jam pudding, if for treacle pudding
put treacle on, and sprinkle the crumbs and lemon rind over the
treacle. Wet the edges. Roll up, put in scalded floured cloth.
Tie the ends with string. Put in boiling water. Boil for one and
a half hours.
Boiled Bread Pudding.
Ingredients.
Four ounces of scraps of Bread.
Four ounces of Flour.
Two ounces of Suet.
Two ounces of Sugar.
Fat to grease Basin.
fTwo ounces of Raisins.
\One ounce of Currants.
One saltspoonful of Spice.
Half teaspoonful of Baking Powder✪ Boiled Bread Pudding.
Mode of Work. — Soak the bread in cold water. Chop suet
with some of the flour. Clean the currants, stone the raisins.
Mix suet, flour, sugar, spice and baking powder. Grease the
basin. Squeeze the water from the bread. Break it up with a
fork. Add it to the other ingredients. Mix well. Put in basin,
cover with scalded and floured cloth. Tie down. Plunge in
boiling water and boil for two or three hours. If liked, an egg
can be added to this.
Fig Pudding.
Itigredie?its.
Quarter pound of scraps of Bread.
Quarter pound of Flour.
Three ounces of Suet.
Salt.
Half teaspoonful of Baking Powder.
Quarter pound of Figs.
Three ounces of Sugar.
Half gill of Milk.
Nutmeg.
Fat to grease Basin✪ Fig Pudding.
Mode of Work. — Soak the bread. Chop the figs. Skin,
49
shred and chop suet finely. Mix flour, suet, sugar, salt, and
nutmeg, and baking powder. Squeeze bread and break it with a
fork. Add to other ingredients. Mix well, put in basin. Cover
with scalded floured cloth. Tie down. Plunge in boiling water
and boil for two or three hours. If liked, this pudding can be
steamed. Crumbs should then be used instead of soaked bread,
and the pudding should be covered with greased paper and
steamed for four hours.
Cold Fruit Pudding*.
Ingredients.
Four ounces of Bread.
One pound of Fruit.
Two to four ounces of Sugar.
Two to eight tablespoonsful of Water✪ Cold Fruit Pudding.
Mode of Work.— Put sugar and water on to boil. Prepare
the fruit and add it to the syrup. Simmer till soft. Line a basin
or tin or pie-dish with bread. Pour the fruit into the basin and
cover with bread. Put the basin on a plate, cover with another
plate, and place a weight on it. When cold turn out and serve.
Rice Mould and Stewed Fruit.
Rice Mould. ✪ Rice Mould
Artizan recipes
1896Page 17 · 6 recipe records on this page
Presented as published in 1896. 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
Mode of Work. — Wipe and string rhubarb. Pick gooseberries, currants, cherries and plums; pare, core and cut up apples. Skin suet, shred and chop it finely with a little of the flour, add the rest of the flour, salt, and baking powder, and mix with cold water into a stiff paste. Cut one third off for lid. Roll out remainder and line greased basin, put half of fruit in, then sugar (water and flavouring if necessary), cover with fruit and wet the edges. Roll out the small piece and put on top. Seal the edges. Tie a scalded floured cloth over the pudding and put in boiling water which covers the pudding. Boil one and a half or two hours.
Roly-poly Pudding.
Ingredients.
Half pound of Flour.
Three ounces of Suet.
Pinch of Salt.
Half teaspoonful of Baking Powder.
Cold Water.
If Jam.
Two good tablespoonsful of Jam.
If Treacle.
Three tablespoonsful of Treacle.
One gill of Breadcrumbs.
Grated rind of half a Lemon.
Mode of Work.- — Skin the suet, shred and chop it finely with some of the flour. Add salt and baking powder to the well mixed flour and suet. Mix into a stiff paste. Roll out into an oblong
piece, spread jam on it, if for jam pudding, if for treacle pudding put treacle on, and sprinkle the crumbs and lemon rind over the treacle. Wet the edges. Roll up, put in scalded floured cloth. Tie the ends with string. Put in boiling water. Boil for one and a half hours.
Boiled Bread Pudding.
Ingredients.
Four ounces of scraps of Bread.
Four ounces of Flour.
Two ounces of Suet.
Two ounces of Sugar.
Fat to grease Basin.
fTwo ounces of Raisins.
One ounce of Currants.
One saltspoonful of Spice.
Half teaspoonful of Baking Powder.
Mode of Work. — Soak the bread in cold water. Chop suet with some of the flour. Clean the currants, stone the raisins. Mix suet, flour, sugar, spice and baking powder. Grease the basin. Squeeze the water from the bread. Break it up with a fork. Add it to the other ingredients. Mix well. Put in basin, cover with scalded and floured cloth. Tie down. Plunge in boiling water and boil for two or three hours. If liked, an egg can be added to this.
Fig Pudding.
Itigredie?its.
Quarter pound of scraps of Bread.
Quarter pound of Flour.
Three ounces of Suet.
Salt.
Half teaspoonful of Baking Powder.
Quarter pound of Figs.
Three ounces of Sugar.
Half gill of Milk.
Nutmeg.
Fat to grease Basin.
Mode of Work. — Soak the bread. Chop the figs. Skin,
shred and chop suet finely. Mix flour, suet, sugar, salt, and nutmeg, and baking powder. Squeeze bread and break it with a fork. Add to other ingredients. Mix well, put in basin. Cover with scalded floured cloth. Tie down. Plunge in boiling water and boil for two or three hours. If liked, this pudding can be steamed. Crumbs should then be used instead of soaked bread, and the pudding should be covered with greased paper and steamed for four hours.
Cold Fruit Pudding*.
Ingredients.
Four ounces of Bread.
One pound of Fruit.
Two to four ounces of Sugar.
Two to eight tablespoonsful of Water.
Mode of Work.— Put sugar and water on to boil. Prepare the fruit and add it to the syrup. Simmer till soft. Line a basin or tin or pie-dish with bread. Pour the fruit into the basin and cover with bread. Put the basin on a plate, cover with another plate, and place a weight on it. When cold turn out and serve.
Rice Mould and Stewed Fruit.
Rice Mould.
Records on this page
Roly-poly PuddingBoiled Bread PuddingFig PuddingCold Fruit PuddingRice MouldStewed Fruit