Put a quarter of a pound of flour into a basin, rub the dripping
into it with the tips of your fingers, add the baking powder and
sufficient water to form the whole into a stiff paste. Roll it out
on a floured board, a quarter of an inch thick ; roll it the shape of
the pie-dish, and cut off the outside edge to put round the dish.
Wet the dish and press it on with your fingers; wet the edge of
the pastry with water, place the top on, and trim it neatly round
the edge. Brush it over with water, sprinkle some castor sugar
over, and bake for half an hour.
Hominy Blanc-Mange.
Ingredients.
One pint of Milk.
Two tablespoonfuls of Hominy.
One tablespoonful of Sugar.
Lemon-peel✪ Hominy Blanc-Mange.
7o
Put the milk, hominy, sugar, and lemon-peel into a saucepan
and let them boil till tender ; after that rinse a mould with cold
water, and pour the hominy into it. Let it cool, and then turn it
out on to a dish.
Lemon Jelly.
Ingredients.
Half a pint of Lemon Juice.
One and a half pint of Water.
Six ounces of Sugar.
One inch of Cinnamon.
Four Cloves.
Two and a half ounces of French Gelatine.
The rind of two Lemons cut very thin.
Two whites and shells of two Eggs✪ Lemon Jelly.
Put all these ingredients into a stewpan together and whisk
over the fire until it boils, then draw it to the side of the fire and
let it stand for about five minutes. Strain it through a clean
cloth scalded, and put on a soup-stand. When it is set it is ready
for use.
Lemon Pudding. No. 1.
Ingredients.
Three-quarters of a pound of Flour.
Quarter of a pound of Dripping.
One large Lemon.
Moist Sugar.
One teaspoonful of Flour✪ Lemon Pudding No. 1.
Mix three-quarters of a pound of Hour and a quarter of a
pound of dripping well together, add water to make a smooth
paste, and roll it out about half an inch thick; squeeze the
juice of the lemon into a cup, stir in the teaspoonful of flour
and enough moist sugar to make it into a stiff, thick paste ;
spread this mixture over the paste, roll it up, secure the ends,
tie up in a floured cloth, and boil for two hours.
7i
Lemon Pudding. No. 2.
Ingredients.
Half a pound of Bread-crumbs.
Quarter of a pound of Suet.
Two ounces of Flour.
Quarter of a pound of Moist Sugar.
Two Lemons.
Two Eggs.
Two tablespoonfuls of Milk✪ Lemon Pudding No. 2.
Chop up the suet very fine, and rub it into the flour with
your fingers, in a basin, then add the bread-crumbs and moist
sugar, the grated rind and the juice of the two lemons. Break
the two eggs in another basin, and beat well together with two
tablespoonfuls of milk ; pour the milk and eggs on to the other
ingredients, and mix well together. Grease a pint basin, pour in
the mixture, cover it with a greased paper, and steam for four
hours, then turn it out of the basin and serve. To steam any
pudding, stand it in a saucepan with enough boiling water to
come half-way up the basin ; as the water boils away add more
boiling water, and keep the lid on the saucepan to keep the
steam in.
Lemon Tartlets.
Ingredients.
Juice of two Lemons and the grated Peel of one.
Five ounces of castor Sugar.
Two teaspoonfuls of Corn Flour.
Twelve Raisins✪ Lemon Tartlets.
Artizan recipes
1896Page 62 · 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 quarter of a pound of flour into a basin, rub the dripping into it with the tips of your fingers, add the baking powder and sufficient water to form the whole into a stiff paste. Roll it out on a floured board, a quarter of an inch thick ; roll it the shape of the pie-dish, and cut off the outside edge to put round the dish. Wet the dish and press it on with your fingers; wet the edge of the pastry with water, place the top on, and trim it neatly round the edge. Brush it over with water, sprinkle some castor sugar over, and bake for half an hour.
Hominy Blanc-Mange.
Ingredients.
One pint of Milk.
Two tablespoonfuls of Hominy.
One tablespoonful of Sugar.
Lemon-peel.
7o
Put the milk, hominy, sugar, and lemon-peel into a saucepan and let them boil till tender ; after that rinse a mould with cold water, and pour the hominy into it. Let it cool, and then turn it out on to a dish.
Lemon Jelly.
Ingredients.
Half a pint of Lemon Juice.
One and a half pint of Water.
Six ounces of Sugar.
One inch of Cinnamon.
Four Cloves.
Two and a half ounces of French Gelatine.
The rind of two Lemons cut very thin.
Two whites and shells of two Eggs.
Put all these ingredients into a stewpan together and whisk over the fire until it boils, then draw it to the side of the fire and let it stand for about five minutes. Strain it through a clean cloth scalded, and put on a soup-stand. When it is set it is ready for use.
Lemon Pudding. No. 1.
Ingredients.
Three-quarters of a pound of Flour.
Quarter of a pound of Dripping.
One large Lemon.
Moist Sugar.
One teaspoonful of Flour.
Mix three-quarters of a pound of Hour and a quarter of a pound of dripping well together, add water to make a smooth paste, and roll it out about half an inch thick; squeeze the juice of the lemon into a cup, stir in the teaspoonful of flour and enough moist sugar to make it into a stiff, thick paste ; spread this mixture over the paste, roll it up, secure the ends, tie up in a floured cloth, and boil for two hours.
Lemon Pudding. No. 2.
Ingredients.
Half a pound of Bread-crumbs.
Quarter of a pound of Suet.
Two ounces of Flour.
Quarter of a pound of Moist Sugar.
Two Lemons.
Two Eggs.
Two tablespoonfuls of Milk.
Chop up the suet very fine, and rub it into the flour with your fingers, in a basin, then add the bread-crumbs and moist sugar, the grated rind and the juice of the two lemons. Break the two eggs in another basin, and beat well together with two tablespoonfuls of milk ; pour the milk and eggs on to the other ingredients, and mix well together. Grease a pint basin, pour in the mixture, cover it with a greased paper, and steam for four hours, then turn it out of the basin and serve. To steam any pudding, stand it in a saucepan with enough boiling water to come half-way up the basin ; as the water boils away add more boiling water, and keep the lid on the saucepan to keep the steam in.
Lemon Tartlets.
Ingredients.
Juice of two Lemons and the grated Peel of one.
Five ounces of castor Sugar.
Two teaspoonfuls of Corn Flour.
Twelve Raisins.
Records on this page
Hominy Blanc-MangeLemon JellyLemon Pudding No. 1Lemon Pudding No. 2Lemon Tartlets