FoodNetArchive

The King's College Hospital book of cooking recipes

1907

Page 54 · 9 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Put the butter into a saucepan, and when melted stir in the flour, add the milk, and stir till it boils. Take T 33 IN AID OF THE FUND FOR THE REMOVAL OF it off the fire, and stir in half the sugar, and when cool enough put in the yolks of eggs. Place the pineapple in a pie-dish, and pour the mixture over it, and put it in the oven to set. Take it out, whisk up the whites of eggs with the remainder of the sugar, put it on the top of the pudding, return the dish to the oven and brown slightly. Serve cold. Mrs. H. P. Cox. Railway Pudding*. i teacupful Flour. 3 teacupful Sugar, i teacupful Milk. ioz. Butter. i Egg- i teaspoonful Baking Powder✪ Railway Pudding. Rub the butter well into the flour, add the sugar, then mix with the egg and milk and stir in the baking powder. Bake in a buttered tin for I hour, or steam in a basin. Turn out and pour hot jam over. Mrs. Heynes. Riee Cheese-Cakes. jib. ground Rice, jib. loaf Sugar. Rb. Butter. 2 Eggs. Rind of i Lemon. Juice of 3 Lemon✪ Rice Cheese-Cakes. Beat butter to a cream, then add the sugar, rice, eggs, and lemon. Mix well. Line tins with paste, and put in a teaspoonful of mixture. Mrs. Fairbank. Russian Pudding*. Put ioz. butter into a ste'wpan; when warm stir into it one spoonful of flour. Whisk it well, add gradu- ally -|pt. of good milk boiling hot, in which must be dissolved sugar and flavouring. When well mixed, let it boil again until it is a nice batter. Let it stand 134 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. till cold, then add the yolks of 2 eggs✪ Russian Pudding. Beat it well together; whip the whites to a strong fioth, stn them lightly into the pudding. Butter the mould well, and grate it all over with bread raspings. Cover it with paper and steam it three-quarters of an hour. Mrs. Tunnard. Rothesay Pudding1. {lb. Flour. {lb. Breadcrumbs. {lb. Suet, i Egg. i teacupful Jam. i teacupful Milk, i dessertspoonful Sugar. { teaspoonful Soda. { teaspoon ful Vinegar✪ Rothesay Pudding. Mix well together, dissolving soda in vinegar (which add last). Steam two and a naif hours. Miss M. Harben. Sago Rice. Three tablespoonfuls of ground rice, 2ozs. sago, boil in ipt. milk. Mix into it three eggs; sugar to taste✪ Sago Rice. Steam three hours. Mrs. Wood. School Pudding. {lb. Flour. 3 or 40ZS. Suet. 40ZS. Raisins, or more. 20ZS. Sugar. 1 Egg (or omit it). {pt. Milk. 1 teaspoonful Baking Powder (to be put in the Flour dry). Very little Nutmeg. A pinch of Salt✪ School Pudding. Mix all together, adding the milk last. It can either be baked or boiled. Boil quite 2 hours or more. Sweet white sauce to be served with it. Mrs. Smart. '35 IN AID OF THE FUND FOR THE REMOVAL OF Sponge Pudding*. i teacurAjl Flour. 5 tc(0ffjful Sugar, i teaspoonful Baking Powder, i tablespoonful Lard or Beef Dripping, i Egg. A little Milk. Mix the fiour and baking powder together, rub in the lard (with the hand), add the sugar and the egg well beaten with the milk. Butter a pudding basin, put a little red jam in the bottom, put in the mix- ture, leaving enough room for the pudding to rise. Steam for I hour. Serve with jam. Mrs. Abbot. Suet Pudding. Mb. Flour. |lb. (or less) Suet. 2 tablespoonfuls Breadcrumbs. 1 dessert-spoonful Sugar. 2 teaspoonfuls Baking Powder✪ Suet Pudding. Mix with milk and boil or steam ij hours, in a basin, well greased. Mrs. Smart. Short Pastry. Mb. Flour. 20zs. Butter. 20zs. Sugar✪ Short Pastry.