Boil a pint of cream with a bit of cinnamon, a little
sugar, and the rind of one lemon, and let it cool, add the
yolks of four eggs well beaten, and stir over a slow fire
until the mixture thickens; be careful not to let it boil after
the eggs are added, add flavouring (vanilla is the best)
when the eggs are added ; when cool turn into dish for
use.
CRANBERRY PUDDING.
. No. 460.
The same as Apple, only boil for one hour.
CURRANT, BLACK , PUDDING.
No. 461.
The same, only cut the stalks and snouts off.
CURRANT AND RASPBERRY PUDDING.
No. 462.
The same.
DAMSON PUDDING.
No. 463.
The same, only when stewed pick out the stones.
DEVONSHIRE JUNKET.
No. 464.
Rub two large lumps of sugar on a lemon until the
yellow rind is absorbed, put this in a saucepan with a pint
of new milk and half a pint of cream and heat it so that
you can just bear your finger in it, pour it into a china or
glass bowl in which a teacup of brandy has been put, wash
a piece of rennet and put in the bowl until the milk is set,
then remove it and put on the top of the set milk a thick
layer of Devonshire cream.
236
THE PYTCHLEY COOKERY BOOK.
LONDONDERRY PUDDING.
No. 465.
Mix with three eggs two ounces of butter, sugar, and
flour, beat and bake in a mould until cooked ; turn out
when cold, cut in slices three-quarters of an inch thick,
spread apricot, strawberry, or raspberry jam over each
slice, soak them in brandy and replace them in the mould
and pour in a pint of Custard (No. 459) ; let it stand
two hours, steam it for three-quarters of an hour, turn it
out and serve with the following sauce : One glass of
brandy, two of sherry, a small pot of apricot jam mixed
over the fire until quite hot, and pour over the pudding.
PLUM PUDDING.
No. 466.
Mix together the following ingredients : Four ounces of
flour, four ounces of bread-crumbs, eight ounces of finely
minced suet, eight ounces of stoned raisins, four ounces of
currants, four ounces of apple minced, the peel of an
orange and lemon candied shredded, four eggs, a little salt,
and five ounces of sugar; when well mixed tie the pudding
in a cloth which has been put in warm water and well
buttered, and boil for three hours and a half, and serve
with Plum Pudding Sauce (No. 65).
BAVAROIS DE RIZ AUX POMMES, APRICOTS, OU
RECITES.
No. 467.
Stew two ounces of rice in a pint and a half of new
milk and four ounces of sugar for half an hour (putting a
stick of vanilla in for thirteen minutes), make six spoonfuls
of custard with the yolks of three eggs and half a pint of
new milk, stirring it over the fire until it thickens, mix this
with the rice when cooked and also five or six sheets of
French gelatine (dissolved before adding) whilst hot, and
let it get cold but not set; add to it half the bulk of
whipped cream and fill a mould, or small moulds, put it in
SWEET DISHES.
237
the ice and let it get cold, cut out the centre with a spoon
or cutter and fill with apricot, apple, or peach pulp ; warm
the mixture which was cut out of the centre and cover over
the fruit in the mould or moulds ; let it get cold and turn
out.
APRICOT , APPLE, OR PEACH AU RIZ.
No. 468.
Page 78
Presented as published in 1885. 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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Boil a pint of cream with a bit of cinnamon, a little
sugar, and the rind of one lemon, and let it cool, add the
yolks of four eggs well beaten, and stir over a slow fire
until the mixture thickens; be careful not to let it boil after
the eggs are added, add flavouring (vanilla is the best)
when the eggs are added ; when cool turn into dish for
use.
CRANBERRY PUDDING.
. No. 460.
The same as Apple, only boil for one hour.
CURRANT, BLACK , PUDDING.
No. 461.
The same, only cut the stalks and snouts off.
CURRANT AND RASPBERRY PUDDING.
No. 462.
The same.
DAMSON PUDDING.
No. 463.
The same, only when stewed pick out the stones.
DEVONSHIRE JUNKET.
No. 464.
Rub two large lumps of sugar on a lemon until the
yellow rind is absorbed, put this in a saucepan with a pint
of new milk and half a pint of cream and heat it so that
you can just bear your finger in it, pour it into a china or
glass bowl in which a teacup of brandy has been put, wash
a piece of rennet and put in the bowl until the milk is set,
then remove it and put on the top of the set milk a thick
layer of Devonshire cream.
236
THE PYTCHLEY COOKERY BOOK.
LONDONDERRY PUDDING.
No. 465.
Mix with three eggs two ounces of butter, sugar, and
flour, beat and bake in a mould until cooked ; turn out
when cold, cut in slices three-quarters of an inch thick,
spread apricot, strawberry, or raspberry jam over each
slice, soak them in brandy and replace them in the mould
and pour in a pint of Custard (No. 459) ; let it stand
two hours, steam it for three-quarters of an hour, turn it
out and serve with the following sauce : One glass of
brandy, two of sherry, a small pot of apricot jam mixed
over the fire until quite hot, and pour over the pudding.
PLUM PUDDING.
No. 466.
Mix together the following ingredients : Four ounces of
flour, four ounces of bread-crumbs, eight ounces of finely
minced suet, eight ounces of stoned raisins, four ounces of
currants, four ounces of apple minced, the peel of an
orange and lemon candied shredded, four eggs, a little salt,
and five ounces of sugar; when well mixed tie the pudding
in a cloth which has been put in warm water and well
buttered, and boil for three hours and a half, and serve
with Plum Pudding Sauce (No. 65).
BAVAROIS DE RIZ AUX POMMES, APRICOTS, OU
RECITES.
No. 467.
Stew two ounces of rice in a pint and a half of new
milk and four ounces of sugar for half an hour (putting a
stick of vanilla in for thirteen minutes), make six spoonfuls
of custard with the yolks of three eggs and half a pint of
new milk, stirring it over the fire until it thickens, mix this
with the rice when cooked and also five or six sheets of
French gelatine (dissolved before adding) whilst hot, and
let it get cold but not set; add to it half the bulk of
whipped cream and fill a mould, or small moulds, put it in
SWEET DISHES.
237
the ice and let it get cold, cut out the centre with a spoon
or cutter and fill with apricot, apple, or peach pulp ; warm
the mixture which was cut out of the centre and cover over
the fruit in the mould or moulds ; let it get cold and turn
out.
APRICOT , APPLE, OR PEACH AU RIZ.
No. 468.