For Four Persons. — Four penny sponge cakes ; J lb. straw*
berry jam ; 1 glass of sherry ; 1 oz. castor sugar ; 3 eggs :
\ a saltspoonful of vanilla✪ Sponge Soufflé.
Use stale sponge cakes. Cut in halves and spread
each haK with strawberry jam ; pour a glass and I
half of sherry over the cakes, beat the whites oj|
three eggs to a froth with a little white castor sugai
and a few drops of vanilla. Place in lumps over thi
cakes and set in an oven.
Almond Pudding.
For Four or Five Persons. — J lb. of almonds ; lb. a
bread crumbs ; J lb. of suet ; 3 eggs ; ^ pot of apricot jamj✪ Almond Pudding
Mix the pounded almonds with the finely grates
bread crumbs, suet, the well-beaten eggs, and hal
a pot of apricot jam. Put in a china mould an»
boil three-quarters of an hour. Turn out befor'
serving.
SAVOURIES AND SWEETS.
49
Hunter’s Pudding.
I For Eight Persons. — § lb. of castor sugar ; | lb. of suet ;
I-- ^ lb. of flour ; lb. of currants ; J lb. of stoned raisins ; j a
I’eemon ; 6 Jamaica peppers ; 4 eggs : 1 glass of brandy ; 1
I'oint of milk ; ^ saltspoonful of salt.
I Mix the castor sugar with the suet, flour, currants,
KStoned raisins, the rind of half a lemon shred very
minely, the peppers flnely powdered, four eggs, a
^glass of brandy, a little salt, and sufficient milk
too make it of a proper consistence. Boil in a floured
efloth for nine hours and serve with sweet sauce.
For Six Peksons. — J lb. of dried cberries ; 2 French rolls ;
i'f lb. of macaroons ; 1 glass of brandy ; 1 glass of sherry ;
5 5 eggs ; 1 pint of cream or milk ; J a lemon.
of French roll, afterwards with macaroons. Bepeat
?bherries, roll, and macaroons until the mould is full ;
i|iprinkle a glass of brandy and one of sherry. Beat
:hree eggs, yolks and whites, and add to a pint of milk
u’ cream, hghtly sweetened, and the grated rind of
aalf a lemon. Sink the hquid into the solid parts,
iteam one hour.
For Four Persons.— 4 large potatoes ; 1 pint of milk; 1
lb. of macaroons ; J saltspoonful of vanilla; 3 eggs; 1 oz.
4f bread crumbs; 2 ozs. of lard for frying.
Boil and mash four potatoes, stir them into a pint
milk, warm for fifteen minutes ; flavour with
E
Brandy Pudding.
Line a mould with dried cherries, then thin slices
Potato Fritters.
50
SAVOURIES AND SWEETS.
pounded macaroons and a drop of vanilla ; boil anc
add two yolks of eggs, stir witb a wooden spoor
until a thick batter, pour into a dish ; when cold rol
into balls, egg and bread crumb them and fry ii
boiling lard. Place on a brown paper in front of th<
fire to drain; sprinkle with castor sugar.
!
>
Pineapple, Apricot, or Orange Fritters. '
For Four Persons. — 2 oranges, or 4 slices of pine, or (
halves of apricots ; 1 wineglassful of brandjr; 2 ozs. o
sugar ; 1 lemon. To make white hatter, or if preferred, as m
page 31. 2 tablespooiifuls of flour ; 1 dessertspoonful of salac
oil ; 1 gill of water (more may be used if required) ; 1 egg
(the white only to be used, and well beaten, put in just befor
the batter is to be used).
Cut the fruit into slices, halves, or quarters, seal
in brandy with . some sugar and lemon peel for ai
hour, drain, dip in batter and fry ; drain once more
and serve sjtrinkled with powdered sugar.
Sweet Onnelet. j
For Three Persons — 3 eggs; ^ saltspoonful of salt; 11
teaspoonfuls of castor sugar ; 1 uz. of butter lor frying ; ^ Ihtf
of jam. [I
Page 21 · 5 recipe records on this page
Presented as published in 1886. 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
A modernized reading is not available for this page yet. You are seeing the original text.
For Four Persons. — Four penny sponge cakes ; J lb. straw*
berry jam ; 1 glass of sherry ; 1 oz. castor sugar ; 3 eggs :
\ a saltspoonful of vanilla.
Use stale sponge cakes. Cut in halves and spread
each haK with strawberry jam ; pour a glass and I
half of sherry over the cakes, beat the whites oj|
three eggs to a froth with a little white castor sugai
and a few drops of vanilla. Place in lumps over thi
cakes and set in an oven.
Almond Pudding.
For Four or Five Persons. — J lb. of almonds ; lb. a
bread crumbs ; J lb. of suet ; 3 eggs ; ^ pot of apricot jamj
Mix the pounded almonds with the finely grates
bread crumbs, suet, the well-beaten eggs, and hal
a pot of apricot jam. Put in a china mould an»
boil three-quarters of an hour. Turn out befor'
serving.
SAVOURIES AND SWEETS.
49
Hunter’s Pudding.
I For Eight Persons. — § lb. of castor sugar ; | lb. of suet ;
I-- ^ lb. of flour ; lb. of currants ; J lb. of stoned raisins ; j a
I’eemon ; 6 Jamaica peppers ; 4 eggs : 1 glass of brandy ; 1
I'oint of milk ; ^ saltspoonful of salt.
I Mix the castor sugar with the suet, flour, currants,
KStoned raisins, the rind of half a lemon shred very
minely, the peppers flnely powdered, four eggs, a
^glass of brandy, a little salt, and sufficient milk
too make it of a proper consistence. Boil in a floured
efloth for nine hours and serve with sweet sauce.
For Six Peksons. — J lb. of dried cberries ; 2 French rolls ;
i'f lb. of macaroons ; 1 glass of brandy ; 1 glass of sherry ;
5 5 eggs ; 1 pint of cream or milk ; J a lemon.
of French roll, afterwards with macaroons. Bepeat
?bherries, roll, and macaroons until the mould is full ;
i|iprinkle a glass of brandy and one of sherry. Beat
:hree eggs, yolks and whites, and add to a pint of milk
u’ cream, hghtly sweetened, and the grated rind of
aalf a lemon. Sink the hquid into the solid parts,
iteam one hour.
For Four Persons.— 4 large potatoes ; 1 pint of milk; 1
lb. of macaroons ; J saltspoonful of vanilla; 3 eggs; 1 oz.
4f bread crumbs; 2 ozs. of lard for frying.
Boil and mash four potatoes, stir them into a pint
milk, warm for fifteen minutes ; flavour with
E
Brandy Pudding.
Line a mould with dried cherries, then thin slices
Potato Fritters.
50
SAVOURIES AND SWEETS.
pounded macaroons and a drop of vanilla ; boil anc
add two yolks of eggs, stir witb a wooden spoor
until a thick batter, pour into a dish ; when cold rol
into balls, egg and bread crumb them and fry ii
boiling lard. Place on a brown paper in front of th<
fire to drain; sprinkle with castor sugar.
!
>
Pineapple, Apricot, or Orange Fritters. '
For Four Persons. — 2 oranges, or 4 slices of pine, or (
halves of apricots ; 1 wineglassful of brandjr; 2 ozs. o
sugar ; 1 lemon. To make white hatter, or if preferred, as m
page 31. 2 tablespooiifuls of flour ; 1 dessertspoonful of salac
oil ; 1 gill of water (more may be used if required) ; 1 egg
(the white only to be used, and well beaten, put in just befor
the batter is to be used).
Cut the fruit into slices, halves, or quarters, seal
in brandy with . some sugar and lemon peel for ai
hour, drain, dip in batter and fry ; drain once more
and serve sjtrinkled with powdered sugar.
Sweet Onnelet. j
For Three Persons — 3 eggs; ^ saltspoonful of salt; 11
teaspoonfuls of castor sugar ; 1 uz. of butter lor frying ; ^ Ihtf
of jam. [I