FoodNet

The St. Mungo cookery book

1904

Page 37 · 8 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Mix arrowroot with cold milk, pour boiling milk on top, return to the pot and stir till boiling. Allow to boil i or 2 minutes, then cool, and add yolk of egg and sugar. Beat white of egg to a stiff froth, add it very lightly, pour into a greased pie-dish and bake till firm and brown on the top. Miss Ethel S. Rankin, i Beauly Ter., Glasgow. LIGHT PUDDING (Steamed). J 07.. flour, j oz. butter, ^ gill milk. 2 teaspoonfuls sugar. 2 eggs. Few drops of vanilla✪ Light Pudding (Steamed). Separate yolks of eggs. Add to the whites pinch of salt, and beat till stiff. Put butter and flour into small pan, rub together, then add milk, and stir till it leaves sides of pan. Add sugar to thick sauce, then add yolks and vanilla, lastly mix in white of eggs. Pour into greased tin, cover with greased paper. Put into pan of boiling water, don't boil, but steam for 20 minutes. Turn out and serve with jam sauce. Jam Sauce. J pint water. i tablespoon ful jam. I oz. sugar. Squeeze of lemon✪ Jam Sauce. Boil sugar and water without lid for 10 minutes, add jam and lemon, and let come through boil. Serve tvith above. A. G. Brown, Nurses’ Home, 9 Newington Green, Mildmay Pk., London N. LIQUID CUSTARD. 1 pint milk. Dessertspoonful sugar. 2 eggs. Little seasoning✪ Liquid Custard. Take 2 yolks and i white, beat up, but not too much. Heat milk, pour over eggs and add sugar. Strain custard into jar, set in pan of boiling water and stir gently one way until spoon is coated. Then pour into basin. Note. — If to be served cold stir frequently. A. G. Brown. 85 LOUISA PUDDING. 10 oz. suet. 10 oz.- flour. ^ lb. ground rice. h lb plums or currants. 4 lb. sugar. 2 ozs. candied peel. ^ teaspoonful ginger. ^ teaspoonful spice. J teaspoonful salt. 2 teaspoonfuls baking powder. 2 eggs✪ Louisa Pudding. Mix the suet, ground rice, currants, and sugar with the flour, in which you have previously put the spice, ginger, salt, and baking powder, add the lemon peel, and mix the whole with two eggs well beaten up with a little milk, boil for 5 hours in a cloth or basin. Miss Josephine Smith. MACARONI PUDDING. I oz. of macaroni. 1 pint of milk. 2 eggs. J nice and rind of J a lemon. I oz. of butter. I oz. of sugar✪ Macaroni Pudding. Simmer macaroni in milk till tender. Beat up yolks, sugar, butter, lemon juice and rind, and stir them in. Beat the whites till stiff and stir in very gently. Bake in a gentle oven till brown. J. Lambie, Edinburgh. MARGUERETTA PUDDING. 2 OZ. butter. 2 OZ. sugar. 4 OZ. flour. I teaspoonful baking powder. I egg. A little milk✪ Marguretta Pudding. Kub butter, sugar and flour together; add baking powder and mix, also milk and egg. Butter a mould, line it thickly with jam. Pour in the mixture, cover the mould with greased paper. Steam for i^ hours. Serve with cream or hot milk, thickened with a little cornflour and sweetened with sugar. Anne G. Kerk, 8i Great King St., Edinburgh. 86 MARLBOROUGH PUDDING. 3 penny spongecakes. 2 tablespoonfuls jam. 2 oz. butter. 2 oz. sugar. 2 eggs. I tablespoonful water. Flavouring✪ Marlborough Pudding.