Prepare a quart mould with butter and raisins, as for
Ratafia Pudding. Cut nine penny sponge cakes m
pieces, and put them into the mould. Then whisk
together six eggs, so as to break the yolks, pour upon
them a pint of boiling milk, and enough sugar to
sweeten it✪ Souffle Pudding; strain it through a sieve into the mould.
Cover the mould, and boil, and send it hot to table
with wine sauce, as directed for Ratafia Pudding.
MUFFIN, FRENCH ROLL, OR CABINET PUDDINGS,
Are made the same as a Ratafia pudding, garnish-
ing the mould with dried cherries and raisins, but
instead of using sponge cakes and ratafias, put muffins
pulled to pieces, or the crumb of Prench rolls; put in
some sweetmeats, as currants, raisins, or dried cherries
mixed among them, in the mould. When you boil the
milk, put in a bay leaf, a stick of cinnamon, and sugar
enough to sweeten it, adding rather more than for the
ratafia pudding, as the sponge cakes and ratifias being
sweet, do not require so much.
E
CONFECTIONARY
A. cabinet pudding is also occasionally made with stale
sponge or savoy cakes, or some of either of these and
French roll mixed together.
A LEMON PUDDING.
Put eight penny sponge cakes broken in pieces, into
a basin, and break in three ounces of butter, with the
peel of four lemons, grated. Boil a pint and a third of
a pint of milk, and pour it on the cake; let it soak
while you break three eggs and the yolks of five more,
into a basin, and whisk them together a little. Now
beat up the milk and cake with a fork, till smooth, add
your eggs, the juice of one lemon and the third of
another, with sugar enough to sweeten it to your palate,
and an ounce and a quarter of candied lemon peel✪ Lemon Pudding in
slices; mix all well together, put it into a dish, and
bake it in a warm oven till it is set.
A MARROW PUDDING.
Chop half the marrow of a beef bone, take out the
largest of the pieces, and then chop up the rest very
small. Put it into a basin, and mix it into a quarter of
a pound of stale diet bread cake, or, if you have it,
savoy cake; boil a pint of milk, pour it upon the cake,
and set it by to soak. Break three eggs into a basin,
and whisk them to a froth. By this time the cake will
be soaked; beat it quite smooth, give the eggs another
slight whisk, and pour them into the cake; add a few
currants, some candied orange and lemon peel cut in
pieces, about a quarter of a nutmeg, half the peel of a
lemon grated, and sugar sufficient to sweeten it✪ Marrow Pudding. Put
it into your dish, lay the pieces of marrow that you
have saved out, on the top, with a few currants, and
citron or lemon peel cut in very thin slices, and bake it
in a warm oven.
Putting an edging of puff paste round the dishes,
makes your puddings look ornamental, but it is old-
fashioned, and should only be used as a variety.
MADE EASY.
53
ORANGE PUDDING. ✪ Orange Pudding
Page 26 · 4 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
Prepare a quart mould with butter and raisins, as for Ratafia Pudding. Cut nine penny sponge cakes in pieces, and put them into the mould. Then whisk together six eggs, so as to break the yolks, pour upon them a pint of boiling milk, and enough sugar to sweeten it; strain it through a sieve into the mould. Cover the mould, and boil, and send it hot to table with wine sauce, as directed for Ratafia Pudding.
MUFFIN, FRENCH ROLL, OR CABINET PUDDINGS, Are made the same as a Ratafia pudding, garnishing the mould with dried cherries and raisins, but instead of using sponge cakes and ratafias, put muffins pulled to pieces, or the crumb of French rolls; put in some sweetmeats, as currants, raisins, or dried cherries mixed among them, in the mould. When you boil the milk, put in a bay leaf, a stick of cinnamon, and sugar enough to sweeten it, adding rather more than for the ratafia pudding, as the sponge cakes and ratafias being sweet, do not require so much.
E
A. cabinet pudding is also occasionally made with stale sponge or savoy cakes, or some of either of these and French roll mixed together.
A LEMON PUDDING.
Put eight penny sponge cakes broken in pieces, into a basin, and break in three ounces of butter, with the peel of four lemons, grated. Boil a pint and a third of a pint of milk, and pour it on the cake; let it soak while you break three eggs and the yolks of five more, into a basin, and whisk them together a little. Now beat up the milk and cake with a fork, till smooth, add your eggs, the juice of one lemon and the third of another, with sugar enough to sweeten it to your palate, and an ounce and a quarter of candied lemon peel in slices; mix all well together, put it into a dish, and bake it in a warm oven till it is set.
A MARROW PUDDING.
Chop half the marrow of a beef bone, take out the largest of the pieces, and then chop up the rest very small. Put it into a basin, and mix it into a quarter of a pound of stale diet bread cake, or, if you have it, savoy cake; boil a pint of milk, pour it upon the cake, and set it by to soak. Break three eggs into a basin, and whisk them to a froth. By this time the cake will be soaked; beat it quite smooth, give the eggs another slight whisk, and pour them into the cake; add a few currants, some candied orange and lemon peel cut in pieces, about a quarter of a nutmeg, half the peel of a lemon grated, and sugar sufficient to sweeten it. Put it into your dish, lay the pieces of marrow that you have saved out, on the top, with a few currants, and citron or lemon peel cut in very thin slices, and bake it in a warm oven.
Putting an edging of puff paste round the dishes, makes your puddings look ornamental, but it is oldfashioned, and should only be used as a variety.
ORANGE PUDDING.
Records on this page
Souffle PuddingLemon PuddingMarrow PuddingOrange Pudding