Mix half a pound of granulated cocoa-nut and
the same weight of chocolate, and a quarter of a
pound of ground sweet almonds ; add one pound
* In case any of my readers should not understand this technical
culinary term, it means line a mould.
A LA MODE.
7
of powdered sugar and flavour with cinnamon.
Make into a soft paste with white of egg.
Line some patty-pans with puff-paste and put
some of the mixture in the centre of each. Bake,
and when cold put a spot of whipped cream in the
centre of each.
Baba a St. Jacques.
. Take a quarter of a pound of flour, make a well
in the centre, stir in half an ounce of German yeast,
dissolved in water, roll it into a ball, and keep in a
warm place wrapped in a cloth till it has risen to
twice its original size. Take three quarters of a
pound of flour, half a pound of butter, three eggs,
half an ounce of powdered sugar,✪ The Ascot Tartlet and a pinch of
salt ; stir well together, add five eggs one after
another, then the ball of yeast, an ounce of chopped
citron, an ounce of currants, and two ounces of
sultanas. Knead the paste thoroughly, and put it
in a large mould capable of holding twice the
quantity, leave till it has risen to nearly the top of
the mould, bake, and when done turn out of the
mould, and cover with the following sauce. Dis-
solve some apricot jam in a tumblerful of clarified
sugar, and a large wineglassful of rum, and boil till
a thick sauce.
Bakewell Pudding.
Take a couple of ounces of butter, melt it, and
run it through a fine sieve, incorporate with it two
ounces of pounded white sugar, the beaten yolk of
one egg, the white of one, and one ounce of finely
chopped mixed candied peel. Have a pudding-
dish lined with puff-paste, place on it a layer of
8
PUDDINGS AND PASTRY
strawberry jam, then a layer of the paste, then a
layer of apricot jam, and on the top of that some
black currant jam, and then another layer of the
mixture. Grate some sifted sugar✪ Bakewell Pudding over all, and
bake for about an hour and a quarter.
Baked Apple Pudding.
Take half a pound of the pulp of the sharpest
apples, after being well scalded, the yolks of four
eggs, and the whites of three (all beaten separately),
two and a half ounces of sifted sugar, the rind of
one lemon grated, and the strained juice, and three
ounces of melted butter. Mix all these ingredients
well together, have ready a dish lined with thin
paste✪ Baked Apple Pudding, and then put in the apple mixture ; it should
be put into the oven immediately after mixing ; it
should be served cold.
Ball Fritters.
Take half a pint of milk, one spoonful of water
and a little salt ; when it boils stir in as much
dried flour as will make it stiff ; then pound it in a
mortar till very fine ; beat up the yolks of two eggs✪ Ball Fritters ;
mix them well and pound it again ; cut the batter
into small pieces with a spoon, and take care to
make them of an equal size ; make them as round
as possible, and fry them a light colour. The pan
should be full enough to cover them, and the lard
or dripping should boil when they are put in
Batter Pudding.
Boil a pint of milk, and stir in three eggs
beaten separately, and three and a half teaspoon-
fuls of flou✪ Batter Puddingr while the milk is nearly hot enough to
A LA MODE.
9
Page 3 · 6 recipe records on this page
Presented as published in 1889. 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
Mix half a pound of granulated cocoa-nut and the same weight of chocolate, and a quarter of a pound of ground sweet almonds ; add one pound
* In case any of my readers should not understand this technical culinary term, it means line a mould.
of powdered sugar and flavour with cinnamon. Make into a soft paste with white of egg.
Line some patty-pans with puff-paste and put some of the mixture in the centre of each. Bake, and when cold put a spot of whipped cream in the centre of each.
Baba a St. Jacques.
. Take a quarter of a pound of flour, make a well in the centre, stir in half an ounce of German yeast, dissolved in water, roll it into a ball, and keep in a warm place wrapped in a cloth till it has risen to twice its original size. Take three quarters of a pound of flour, half a pound of butter, three eggs, half an ounce of powdered sugar, and a pinch of salt ; stir well together, add five eggs one after another, then the ball of yeast, an ounce of chopped citron, an ounce of currants, and two ounces of sultanas. Knead the paste thoroughly, and put it in a large mould capable of holding twice the quantity, leave till it has risen to nearly the top of the mould, bake, and when done turn out of the mould, and cover with the following sauce. Dissolve some apricot jam in a tumblerful of clarified sugar, and a large wineglassful of rum, and boil till a thick sauce.
Bakewell Pudding.
Take a couple of ounces of butter, melt it, and run it through a fine sieve, incorporate with it two ounces of pounded white sugar, the beaten yolk of one egg, the white of one, and one ounce of finely chopped mixed candied peel. Have a puddingdish lined with puff-paste, place on it a layer of
strawberry jam, then a layer of the paste, then a layer of apricot jam, and on the top of that some black currant jam, and then another layer of the mixture. Grate some sifted sugar over all, and bake for about an hour and a quarter.
Baked Apple Pudding.
Take half a pound of the pulp of the sharpest apples, after being well scalded, the yolks of four eggs, and the whites of three (all beaten separately), two and a half ounces of sifted sugar, the rind of one lemon grated, and the strained juice, and three ounces of melted butter. Mix all these ingredients well together, have ready a dish lined with thin paste, and then put in the apple mixture ; it should be put into the oven immediately after mixing ; it should be served cold.
Ball Fritters.
Take half a pint of milk, one spoonful of water and a little salt ; when it boils stir in as much dried flour as will make it stiff ; then pound it in a mortar till very fine ; beat up the yolks of two eggs ; mix them well and pound it again ; cut the batter into small pieces with a spoon, and take care to make them of an equal size ; make them as round as possible, and fry them a light colour. The pan should be full enough to cover them, and the lard or dripping should boil when they are put in
Batter Pudding.
Boil a pint of milk, and stir in three eggs beaten separately, and three and a half teaspoonfuls of flour while the milk is nearly hot enough to
Records on this page
The Ascot TartletBaba a St. JacquesBakewell PuddingBaked Apple PuddingBall FrittersBatter Pudding