Put a saucepan of water on the fire to boil. Chop the suet
and figs up very finely. Put the flour, suet, and half a saltspoon-
ful of salt into a basin, rubbing the suet well into the flour ; now
add the bread-crumbs, chopped figs, the sugar and a little nutmeg,
and mix them all well together. Break the eggs into a basin and
add the milk. Stir this in with the other ingredients. Put the
mixture into a greased basin, cover with greased paper, and steam
six hours.
F 2
68
French Rice Pudding.
Ingredients.
Three ounces of castor Sugar.
Three ounces of Rice.
Three ounces of Suet.
Quarter of a pound of Raisins.
Three ounces of candied Peel.
Two Eggs.
One pint of Milk✪ French Rice Pudding.
Wash tire rice in several waters, put it into a stewpan with the
milk, and let it cook until the milk is absorbed. Stone and chop
the raisins, chop the suet, and slice the peel ; beat all these ingre-
dients with the sugar into the rice, beat the eggs well, and add
them. Pour this mixture into a greased pudding-basin, cover it
with a buttered paper, and steam for one hour and three-quarters.
Friars Omelet.
Ingredients.
Two pounds of Apples.
Four ounces of Sugar.
Grated rind and juice of one Lemon.
One gill of Water.
One ounce of Butter.
Half a pint of Brown Bread-crumbs✪ Friars Omelet.
Peel, cut up and cook the apples in the sugar and water ; add
the grated rind and juice of lemon, and rub all through a hair
sieve. Melt the butter in a stewpan and cook the apples again
until they make a marmalade. Grease a pie-dish and fill it with
alternate layers of apple and brown bread-crumbs ; bake in oven
about ten minutes.
Fruit Pie.
Ingredients.
Six ounces of Flour.
Two ounces of clarified Fat or Dripping.
Quarter of a teaspoonful of Baking-powder.
Three teaspoonfuls of brown Sugar.
Fruit (Apples, Plums)✪ Fruit Pie.
Cut up the fruit and half fill the pie-dish ; add the sugar,
and fill it with the rest of the fruit. Put the flour into a basin,
6g
rub the fat into it, add the baking powder, and sufficient water to
form the whole into a stiff paste. Roll it out the shape of the
dish, but larger, about one-third of an inch thick. Cut a piece off
the edge to go round the pie-dish, wet the pastry, and put on the
top, carefully pressing the two edges together with your finger ;
ornament the edge. Brush the tart over with water, sprinkle
with castor sugar, and bake from half to three-quarters of an
hour.
Goblet Pie.
Ingredients.
Two ounces of cold Meat.
Two ounces of chopped Suet.
Two ounces of moist Sugar.
Two ounces of Currants.
Two ounces of Plums.
Two ounces of chopped Apples.
Quarter of a pound of Flour.
Quarter of a teaspoonful of Baking-powder.
One ounce of Dripping✪ Goblet Pie.
Chop up the meat finely (there should be two tablespoonfuls).
Chop the suet and apples, clean the currants, stone the raisins, and
cut them in small pieces. Mix these ingredients with the sugar,
and put the mixture into a pie-dish.
Artizan recipes
1896Page 61 · 5 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
Put a saucepan of water on the fire to boil. Chop the suet and figs up very finely. Put the flour, suet, and half a saltspoonful of salt into a basin, rubbing the suet well into the flour ; now add the bread-crumbs, chopped figs, the sugar and a little nutmeg, and mix them all well together. Break the eggs into a basin and add the milk. Stir this in with the other ingredients. Put the mixture into a greased basin, cover with greased paper, and steam six hours.
F 2
French Rice Pudding.
Ingredients.
Three ounces of castor Sugar.
Three ounces of Rice.
Three ounces of Suet.
Quarter of a pound of Raisins.
Three ounces of candied Peel.
Two Eggs.
One pint of Milk.
Wash the rice in several waters, put it into a stewpan with the milk, and let it cook until the milk is absorbed. Stone and chop the raisins, chop the suet, and slice the peel ; beat all these ingredients with the sugar into the rice, beat the eggs well, and add them. Pour this mixture into a greased pudding-basin, cover it with a buttered paper, and steam for one hour and three-quarters.
Friars Omelet.
Ingredients.
Two pounds of Apples.
Four ounces of Sugar.
Grated rind and juice of one Lemon.
One gill of Water.
One ounce of Butter.
Half a pint of Brown Bread-crumbs.
Peel, cut up and cook the apples in the sugar and water ; add the grated rind and juice of lemon, and rub all through a hair sieve. Melt the butter in a stewpan and cook the apples again until they make a marmalade. Grease a pie-dish and fill it with alternate layers of apple and brown bread-crumbs ; bake in oven about ten minutes.
Fruit Pie.
Ingredients.
Six ounces of Flour.
Two ounces of clarified Fat or Dripping.
Quarter of a teaspoonful of Baking-powder.
Three teaspoonfuls of brown Sugar.
Fruit (Apples, Plums).
Cut up the fruit and half fill the pie-dish ; add the sugar, and fill it with the rest of the fruit. Put the flour into a basin,
6g
rub the fat into it, add the baking powder, and sufficient water to form the whole into a stiff paste. Roll it out the shape of the dish, but larger, about one-third of an inch thick. Cut a piece off the edge to go round the pie-dish, wet the pastry, and put on the top, carefully pressing the two edges together with your finger ; ornament the edge. Brush the tart over with water, sprinkle with castor sugar, and bake from half to three-quarters of an hour.
Goblet Pie.
Ingredients.
Two ounces of cold Meat.
Two ounces of chopped Suet.
Two ounces of moist Sugar.
Two ounces of Currants.
Two ounces of Plums.
Two ounces of chopped Apples.
Quarter of a pound of Flour.
Quarter of a teaspoonful of Baking-powder.
One ounce of Dripping.
Chop up the meat finely (there should be two tablespoonfuls). Chop the suet and apples, clean the currants, stone the raisins, and cut them in small pieces. Mix these ingredients with the sugar, and put the mixture into a pie-dish.
Records on this page
French Rice PuddingFriars OmeletFruit PieFruit PieGoblet Pie