FoodNet

Instruction in cookery (London School Board receipts)

1890

Page 17 · 6 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
I teaspoonful of Baking Powder✪ Fig Pudding. Method : — Crumble some stale bread. Chop the suet and figs finely. Grease a basin or mould, and wet and flour a pudding-cloth. Put the crumbs into a basin ; mix in with a wooden spoon the salt, baking powder, flour, sugar, suet, and figs. Beat up the egg and milk together, pour it on the dry ingredients ; make them into a rather moist paste. Turn the pudding into a basin ; tie the cloth over the top with a string ; steam or boil the pudding 4 hours, or if in a cloth, 2h hours. When done, remove the string and cloth, and turn the pudding on a hot dish. Serve plain or with lemon sauce. Time, 1^ hour. (64) MACARONI PUDDING. Ingredients : — j lb. of Macaroni. 2 ozs. Sugar. 1 Egg. 1 pt. of Milk. A little Grated Nutmeg. Method : — Break the macaroni into small pieces ; place in a saucepan of boiling water ; boil uncovered 20 minutes; pour off the water; add the milk; simmer very slowly about 15 minutes, or till the macaroni is tender. Draw the pan to the side of the fire to cool a little. Beat the egg and sugar together, stir it into the macaroni, pour it into a greased pie-dish, grate a little nutmeg over the top. Bake h hour. Time, 1| hour. (65) SAGO PUDDING. Ingredients : — 1 oz. of Sago. 1 pint of Milk. 1 Egg- 1 oz. of Moist Sugar. A little Grated Nutmeg. A little Butter✪ Sago Pudding. Method : — Wash the sago, let it soak one hour in A pint of cold water, strain off the water, put the sago into a saucepan with the milk, let it simmer gently until clear, stirring frequently. Let it cool a little. Beat the egg and sugar well together ; stir them into the saucepan. Pour into a greased pie-dish ; grate nutmeg on top ; bake in a warm oven for 30 minutes. Serve hot. Time, 2 hours. (66) TAPIOCA PUDDING. Ingredients : — 2 table-spoonfuls of Tapioca. 1 pint of Milk. 2 Eggs. A little Spice. 1 oz. Moist Sugar. A little Butter✪ Tapioca Pudding. Method : — Wash the tapioca in cold water; strain; put it into a saucepan with the milk and let it simmer slowly. Pour it into a pan to cool ; add the sugar and eggs ; beat all well together ; pour it into a greased pie-dish ; grate nutmeg on the top. Bake in a warm oven about 30 minutes. Serve hot. Time, 1| hour. If liked, the milk may be flavoured with lemon rind or g-inch stick of cinnamon, to be taken out before the eggs are added. It will then require no spice on top. 48 (67) YORKSHIRE PUDDING. Ingredients :■ — | lb. of Flour. 2 Eggs. 1 pt. of Milk. A pinch of Salt. Dripping✪ Yorkshire Pudding. Method: — Mix the salt and flour together in a basin. Break the eggs in another basin, add to flour, and mix quite smoothly with a little of the milk ; beat it well ; let there be no lumps in it. Add the remainder of the milk by degrees. Put the pudding-tin under the meat to catch some of the dripping ; pour in the pudding, and bake in a hot oven for -1- hour. Time, 1 hour. (68) TEA CUP PUDDING. Ingredients : — 1 dessert-spoonful of Corn Flour. 1 teaspoonful of Sugar. A few grains of Salt. i pt. of Milk. 1 Egg. A little Butter✪ Tea Cup Pudding. Method :■ — Mix corn flour and milk. Add the sugar and salt. Stir the mixture in a stewpan over the* fire for five minutes. Break egg in a basin; beat it up ; add it to the milk, corn flour, etc. ; beat up till well mixed, pour into a greased cup. Cover with a greased paper; steam i an hour. n Let it stand five minutes before turning it out. Time, | hour. 49 (69)