Whisk the whites of two eggs to a stiff froth, and sweeten
with a little castor or icing sugar. Spread a layer of jam on
top of the baked pudding, and pile on top of this the stiff
whites of eggs, dredge over with a little more castor sugar,
return to the oven for another ten minutes to brown the
surface, and serve very hot.
THE EXHIBITION COOKERY BOOK,
63
1 18. NELSON PUDDING.
2 ozs. breadcrumbs or cake-
crmnbs
2 ozs. ratafia crumbs
1 oz. cornflour (B. and P.^s
patent)
1 oz. Paisley flour (B. and P.’s)✪ Fig Pudding
1 oz. chopped suet
1 oz. chopped lemon rind
2 ozs. castor sugar
1 wineglassful sherry
4 eggs
I pint milk
1 oz. ground almonds
Butter a plain mould with clarified butter. Decorate
with a few candied cherries and strips of candied peel.
Blend the cornflour with the milk, and boil for one minute.
Take off the fire, and let it cool for a few minutes. Stir
in the beaten eggs, the crumbs (mixed well with the Paisley
flour), ground almonds, suet, lemon rind, castor sugar,
and sherry. Place in the buttered mould, and steam
gently for one hour. Serve with the following sauce
poured round : — i tablespoonful of apricot jam, i dessert-
spoonful of castor sugar, half gill water, i glass sherry.
Dissolve together, make hot and strain round the dish.
1^ ozs. Paisley flour (B. and
P.'s)
Mix the flour and Paisley flour, chop the suet with them,
add the sugar, and mix well together. Vary in the
following manner : —
120. FOR BROWN PUDDING.— Add to the above
a teaspoonful of ground ginger, and quarter of a pound
of treacle. Then stir in sufficient milk to mix.
119— 124. SUET PUDDINGS.
8 ozs. flour
3 ozs. suet
4 ozs. sugar
Milk to mix
64
THE EXiriBlTIO.V COOKERY BOOK.
121. FOR SULTANA PUDDING. — Add three ounces
of sultanas or raisins, one ounce of citron, and the grated
rind of a lemon. Mix with milk.
122. FOR MARMALADE PUDDING.— Add a
quarter of a pound of marmalade and sufficient milk to
mix✪ Marmalade Pudding.
123. FOR FIG PUDDING. — Add half a pound of
chopped figs and milk to mix✪ Fig Pudding.
124. FOR LEMON PUDDING.—Add the grated
rind and juice of two lemons, and sufficient milk to mix✪ Lemon Pudding.
Any of the above puddings can be boiled in a well
greased pudding basin, and served with sweet sauce ; or
they may be put in a pie dish and baked in the oven.
Chop the suet finely, and mix it with the flour, Paisley
flour, and salt; then add sufficient cold water to make a
stiff paste, roll out the pastry on a floured board to an
oblong strip, spread over the jam, leaving half an inch
clear each side; wet the edges and roll up the paste.
Rinse a pudding cloth in boiling water, sprinkle over with
the flour, and place the pudding in it, roll it, and fasten
the ends with string. Boil or steam for about three
quarters of an hour. Take up, remove the cloth, and
serve hot.
125. ROLLED JAM PUDDING.
6 028. flour
A pinch of salt
2 tablespoonfuls jam
2 029. sugar
i teaspoonful Paisley flour (B.
and P.^8)
THE EXHIBITIOA’- COOKERY BOOK.
65
126.
1 pint milk
2 ozs. castor sugar
2 ozs. crushed macaroons
VICTORIA PUDDING.
^ gill cream
4- eggs
A few drops of lemon essence
✪ Rolled Jam Pudding
Page 26 · 7 recipe records on this page
Presented as published in 1900. 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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Whisk the whites of two eggs to a stiff froth, and sweeten
with a little castor or icing sugar. Spread a layer of jam on
top of the baked pudding, and pile on top of this the stiff
whites of eggs, dredge over with a little more castor sugar,
return to the oven for another ten minutes to brown the
surface, and serve very hot.
THE EXHIBITION COOKERY BOOK,
63
1 18. NELSON PUDDING.
2 ozs. breadcrumbs or cake-
crmnbs
2 ozs. ratafia crumbs
1 oz. cornflour (B. and P.^s
patent)
1 oz. Paisley flour (B. and P.’s)
1 oz. chopped suet
1 oz. chopped lemon rind
2 ozs. castor sugar
1 wineglassful sherry
4 eggs
I pint milk
1 oz. ground almonds
Butter a plain mould with clarified butter. Decorate
with a few candied cherries and strips of candied peel.
Blend the cornflour with the milk, and boil for one minute.
Take off the fire, and let it cool for a few minutes. Stir
in the beaten eggs, the crumbs (mixed well with the Paisley
flour), ground almonds, suet, lemon rind, castor sugar,
and sherry. Place in the buttered mould, and steam
gently for one hour. Serve with the following sauce
poured round : — i tablespoonful of apricot jam, i dessert-
spoonful of castor sugar, half gill water, i glass sherry.
Dissolve together, make hot and strain round the dish.
1^ ozs. Paisley flour (B. and
P.'s)
Mix the flour and Paisley flour, chop the suet with them,
add the sugar, and mix well together. Vary in the
following manner : —
120. FOR BROWN PUDDING.— Add to the above
a teaspoonful of ground ginger, and quarter of a pound
of treacle. Then stir in sufficient milk to mix.
119— 124. SUET PUDDINGS.
8 ozs. flour
3 ozs. suet
4 ozs. sugar
Milk to mix
64
THE EXiriBlTIO.V COOKERY BOOK.
121. FOR SULTANA PUDDING. — Add three ounces
of sultanas or raisins, one ounce of citron, and the grated
rind of a lemon. Mix with milk.
122. FOR MARMALADE PUDDING.— Add a
quarter of a pound of marmalade and sufficient milk to
mix.
123. FOR FIG PUDDING. — Add half a pound of
chopped figs and milk to mix.
124. FOR LEMON PUDDING.—Add the grated
rind and juice of two lemons, and sufficient milk to mix.
Any of the above puddings can be boiled in a well
greased pudding basin, and served with sweet sauce ; or
they may be put in a pie dish and baked in the oven.
Chop the suet finely, and mix it with the flour, Paisley
flour, and salt; then add sufficient cold water to make a
stiff paste, roll out the pastry on a floured board to an
oblong strip, spread over the jam, leaving half an inch
clear each side; wet the edges and roll up the paste.
Rinse a pudding cloth in boiling water, sprinkle over with
the flour, and place the pudding in it, roll it, and fasten
the ends with string. Boil or steam for about three
quarters of an hour. Take up, remove the cloth, and
serve hot.
125. ROLLED JAM PUDDING.
6 028. flour
A pinch of salt
2 tablespoonfuls jam
2 029. sugar
i teaspoonful Paisley flour (B.
and P.^8)
THE EXHIBITIOA’- COOKERY BOOK.
65
126.
1 pint milk
2 ozs. castor sugar
2 ozs. crushed macaroons
VICTORIA PUDDING.
^ gill cream
4- eggs
A few drops of lemon essence