“Bombay” Pudding , — This is a misnomer ; for,
strangely enough, din ing our stay in the Bomhay Presi-
dency, we never had a cook who understood the making
of this dish. Make a good sweet milk and egg custard,
and in it soalc some moderately thick slices of stale liread,
and fry in “ ghee ’’ or butter to a light brown. Make a
syrup of lemon juice and sugar ; serve with the “ fry,”
grating a little nutmeg and sifting a little white sugar
over the whole.
CoCOanut Pudding. — In n pie-dish mix half a pound of
grated cocoanut ; the same weight of white sifted sugar;
two tablespooiifuls of fresh butter ; the whites of three or
four eggs, whisked ; a tablespoonful of brandy, and a
teaspoonful of either orange or rosewater. Bake in a
moderate oven.
Plantain or Banana Pudding.— In hot ashes roast a
dozen of the fruit in their skins ; then peel and cut them
in slices ; add sugar to taste ; lialf a wine-glass of lemon
juice, a little lemon peel finely chopped, a glass of sherry,
a few cloves, and a lump of butter. Confine this in
ordinary pudding paste and boil. To be served with
ri’i'am.
SAVOUR!' DISHES.
Plantain or Banana “ Poorrtles ” or Fritters. —Take
half a dozen ri;pe fruit, cut them down the centre, fry till
brown in “ g’hee ” or butter, and sift with white sugar.
The plantains must be very ripe, otherwise the astringent
acridity of the fruit will render the dish uneatable.
Another Method. — Mash a dozen ripe fruit. Make a
sweet custard of milk and eggs ; mix it with the mash ;
gradually add a teaspoonful of flour ; sweetening to taste ;
grate in a little nutmeg, and fry a tablespoonful of the
mixture at a time in boiling butter. When nicelv brown,
sift on a little sugar, and serve hot.
Pndding. — In these days I have no doubt
that “ Raggi ” is procurable in London ; but under what
name I regret my inability to say. Grind half a pound
of the grain to flour, and have ready the following A pint
of milk, two tablespoonfuls of sugar, the same quantity
of butter, a whole cocoa nut, quarter of a pound of
almonds, ditto of raisins, a little salt✪ Pudding. Make a break-
fast cupful of cocoanut milk ; mince the almonds very
fine; set the milk on the fire, and, having mixed the
sugar and “ raggi ” flour with the cocoanut milk, add it
to the cow’s milk as soon as it boils, stirring briskly.
Give it another boil, and, when done, mix in the butter,
almonds, and raisins. Pour into a dish previously
buttered, and bake till brown.
Bice Pudding without Eggs.— Butter a dish and place
in it a teacupful of fine washed rice. Fill the dish with
cow’s milk, add sugar to taste ; put a lump of butter and
grate a little nutmeg✪ Rice Pudding without Eggs on the top ; and bake till brown in a
moderate oven.
28
ANGLO-INDIAN COOKER Y.
Page 12 · 6 recipe records on this page
Presented as published in 1895. 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
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“Bombay” Pudding , — This is a misnomer ; for,
strangely enough, din ing our stay in the Bomhay Presi-
dency, we never had a cook who understood the making
of this dish. Make a good sweet milk and egg custard,
and in it soalc some moderately thick slices of stale liread,
and fry in “ ghee ’’ or butter to a light brown. Make a
syrup of lemon juice and sugar ; serve with the “ fry,”
grating a little nutmeg and sifting a little white sugar
over the whole.
CoCOanut Pudding. — In n pie-dish mix half a pound of
grated cocoanut ; the same weight of white sifted sugar;
two tablespooiifuls of fresh butter ; the whites of three or
four eggs, whisked ; a tablespoonful of brandy, and a
teaspoonful of either orange or rosewater. Bake in a
moderate oven.
Plantain or Banana Pudding.— In hot ashes roast a
dozen of the fruit in their skins ; then peel and cut them
in slices ; add sugar to taste ; lialf a wine-glass of lemon
juice, a little lemon peel finely chopped, a glass of sherry,
a few cloves, and a lump of butter. Confine this in
ordinary pudding paste and boil. To be served with
ri’i'am.
SAVOUR!' DISHES.
Plantain or Banana “ Poorrtles ” or Fritters. —Take
half a dozen ri;pe fruit, cut them down the centre, fry till
brown in “ g’hee ” or butter, and sift with white sugar.
The plantains must be very ripe, otherwise the astringent
acridity of the fruit will render the dish uneatable.
Another Method. — Mash a dozen ripe fruit. Make a
sweet custard of milk and eggs ; mix it with the mash ;
gradually add a teaspoonful of flour ; sweetening to taste ;
grate in a little nutmeg, and fry a tablespoonful of the
mixture at a time in boiling butter. When nicelv brown,
sift on a little sugar, and serve hot.
Pndding. — In these days I have no doubt
that “ Raggi ” is procurable in London ; but under what
name I regret my inability to say. Grind half a pound
of the grain to flour, and have ready the following A pint
of milk, two tablespoonfuls of sugar, the same quantity
of butter, a whole cocoa nut, quarter of a pound of
almonds, ditto of raisins, a little salt. Make a break-
fast cupful of cocoanut milk ; mince the almonds very
fine; set the milk on the fire, and, having mixed the
sugar and “ raggi ” flour with the cocoanut milk, add it
to the cow’s milk as soon as it boils, stirring briskly.
Give it another boil, and, when done, mix in the butter,
almonds, and raisins. Pour into a dish previously
buttered, and bake till brown.
Bice Pudding without Eggs.— Butter a dish and place
in it a teacupful of fine washed rice. Fill the dish with
cow’s milk, add sugar to taste ; put a lump of butter and
grate a little nutmeg on the top ; and bake till brown in a
moderate oven.
28
ANGLO-INDIAN COOKER Y.