2 or 3 tablespoonfuls of finely-shred suet, and a little salt. Cover until
well soaked, then beat the whole smooth, and add 2 well-beaten eggs, a
few currants and raisins, and some grated nutmeg. A tablespoonful of
rum✪ Plain Bread Pudding added is an improvement. Bake in a dish for about 1J hours.
Bread-and-Butter Pudding. — Cut sufficient slices of bread and
butter, and put into a pie-dish, with currants between and on the top.
Sweeten and flavour 1 j pints of milk, with some lemon-peel or a few
drops of Langdale’s essence of vanilla ; beat 4 eggs✪ Bread-and-Butter Pudding, and stir into the
milk. Strain this over the bread and butter, and bake in a moderate
oven about 1 hour.
College Pudding. — Chop 6 ounces of beef suet finely, and mix
with 6 ounces of well- washed currants, 6 ounces of sifted sugar, 4 pound
of finely-grated breadcrumbs, 3 tablespoonfuls of sugar, a dessertspoon-
ful of chopped lemon-rind, £ of a nutmeg grated, 3 eggs well beaten,
and 2 tablespoonfuls of brandy✪ College Pudding. Pour into well-buttered cups, and
bake in a moderate oven for about 20 minutes. Turn the puddings
out, and sift a little pounded sugar over.
Cabinet Pudding. — Butter a cup or basin ; fill it with layers of
raisins, bread and butter without crust, sugar, and a little grated nut-
meg. Pour over a pint of milk mixed with 2 well-beaten eggs✪ Cabinet Pudding ; sweeten
and flavour. Allow it to soak 4 hour, then place a plate on the top,
and steam for 1 hour.
Christmas Pudding. — Stone lit pounds of plums, wash 14 pounds
of currants, chop very fine 1 pound of beef suet, and mix with them
14 pounds of grated bread ; add £ pound of candied peel cut into shreds,
3 ounces of almonds blanched and minced, and mixed spice and sugar
36
ENGLISH AND FRENCH COOKERY.
to taste. Thoroughly blend and stir well together with 8 well-beaten
eggs, 2 glasses of brandy, and \ pint of milk✪ Christmas Pudding. Tie in a cloth, and boil
from 8 to 10 hours. Those who want plum or ‘ Christmas ’ puddings in
a hurry, or do not want the trouble of making them, may be glad to
know that puddings of1 excellent quality and flavour are made and kept
ready by Mr. Luck, the confectioner, of Tottenham Court Road.
Dumpling's. — Mix with 1 pound of flour a little salt, and water to
make a stiff paste. Divide and roll into dumplings✪ Dumplings the size of an apple ;
put them into boiling water, and boil till done. These dumplings may
be varied by mixing with each pound of flour | pound of finely-shred
suet. A few currants and a little sugar in addition make another
variety to be eaten alone.
Dig Pudding. — Chop J pound of suet fine, and 1J pounds of figs ;
add 2 ounces of flour, h pound of breadcrumbs, 6 ounces of sugar, a
little nutmeg, and 2 eggs well beaten with sufficient milk to mix✪ Dig Pudding. Boil
in a buttered basin for 4 hours.
Fruit Puddings. — Butter a basin and line it with paste-crust,
rolled out moderately thick ; put in the fruit, lay a piece of crust
rolled out round the top, and turn the side crust over it a little way to
keep in the juice ; tie over it a cloth well floured✪ Fruit Puddings. A quart basin re-
quires boiling 2 hours.
Fruit Tarts. — Cut some puff-paste the size of the dish, and out of
the trimmings cut some strips, which place round the edge of the dish,
then put in the fruit, with some sugar and a little water ; roll the
paste, and lay over the fruit. Brush some white of egg over the tart,
and sift some sugar over it. Bake, and serve.
Page 70 · 9 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.
AI-modernized reading of the original text
2 or 3 tablespoonfuls of finely-shred suet, and a little salt. Cover until well soaked, then beat the whole smooth, and add 2 well-beaten eggs, a few currants and raisins, and some grated nutmeg. A tablespoonful of rum added is an improvement. Bake in a dish for about 1J hours.
Bread-and-Butter Pudding. — Cut sufficient slices of bread and butter, and put into a pie-dish, with currants between and on the top. Sweeten and flavour 1 j pints of milk, with some lemon-peel or a few drops of Langdale’s essence of vanilla ; beat 4 eggs, and stir into the milk. Strain this over the bread and butter, and bake in a moderate oven about 1 hour.
College Pudding. — Chop 6 ounces of beef suet finely, and mix with 6 ounces of well- washed currants, 6 ounces of sifted sugar, 4 pound of finely-grated breadcrumbs, 3 tablespoonfuls of sugar, a dessertspoonful of chopped lemon-rind, £ of a nutmeg grated, 3 eggs well beaten, and 2 tablespoonfuls of brandy. Pour into well-buttered cups, and bake in a moderate oven for about 20 minutes. Turn the puddings out, and sift a little pounded sugar over.
Cabinet Pudding. — Butter a cup or basin ; fill it with layers of raisins, bread and butter without crust, sugar, and a little grated nutmeg. Pour over a pint of milk mixed with 2 well-beaten eggs ; sweeten and flavour. Allow it to soak 4 hour, then place a plate on the top, and steam for 1 hour.
Christmas Pudding. — Stone 11 pounds of plums, wash 14 pounds of currants, chop very fine 1 pound of beef suet, and mix with them 14 pounds of grated bread ; add £ pound of candied peel cut into shreds,
3 ounces of almonds blanched and minced, and mixed spice and sugar
to taste. Thoroughly blend and stir well together with 8 well-beaten eggs, 2 glasses of brandy, and \ pint of milk. Tie in a cloth, and boil from 8 to 10 hours. Those who want plum or ‘ Christmas ’ puddings in a hurry, or do not want the trouble of making them, may be glad to know that puddings of1 excellent quality and flavour are made and kept ready by Mr. Luck, the confectioner, of Tottenham Court Road.
Dumplings. — Mix with 1 pound of flour a little salt, and water to make a stiff paste. Divide and roll into dumplings the size of an apple ; put them into boiling water, and boil till done. These dumplings may be varied by mixing with each pound of flour | pound of finely-shred suet. A few currants and a little sugar in addition make another variety to be eaten alone.
Fig Pudding. — Chop J pound of suet fine, and 1J pounds of figs ; add 2 ounces of flour, h pound of breadcrumbs, 6 ounces of sugar, a little nutmeg, and 2 eggs well beaten with sufficient milk to mix. Boil in a buttered basin for 4 hours.
Fruit Puddings. — Butter a basin and line it with paste-crust, rolled out moderately thick ; put in the fruit, lay a piece of crust rolled out round the top, and turn the side crust over it a little way to keep in the juice ; tie over it a cloth well floured. A quart basin requires boiling 2 hours.
Fruit Tarts. — Cut some puff-paste the size of the dish, and out of the trimmings cut some strips, which place round the edge of the dish, then put in the fruit, with some sugar and a little water ; roll the paste, and lay over the fruit. Brush some white of egg over the tart, and sift some sugar over it. Bake, and serve.
Records on this page
Plain Bread PuddingBread-and-Butter PuddingCollege PuddingCabinet PuddingChristmas PuddingDumplingsPlain Plum PuddingDig PuddingFruit Puddings