Shred two ounces of suet very fine, mix
with it two and a half ounce^f well-grated
bread crumbs, and two and a half ounces of
good figs minced as small as possible, and
two and a half ounces of flour, add a pinch
of salt, one tablespoonful of sifted sugar, and
one well-beaten egg✪ Jack's Pudding ; beat the mixture with
a fork, pour it into a buttered mould, tie it
in a cloth, and boil for one and a half
hours.
An ordinary kitchen tea-cup makes a
very good mould for most of the boiled
puddings.
Saucer Puddings
Warm together a quarter of a pint of milk
and one ounce of butter, then mix separately
one tablespoonful of flour, one ounce of
sugar, and one well-beaten egg✪ Saucer Puddings ; add the
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The Child'^s Cookery Book
warmed milk, and bake for ten minutes in
doll’s saucers.
The Little Invalid’s Pudding
Mix one ounce of arrowroot smoothly
with a little cold milk, then stir in half a
pint more milk, and add one well-beaten
egg, and sugar to taste✪ The Little Invalid’s Pudding ; put it into a well-
buttered bowl, tie a cloth securely over,
and steam it for three-quarters of an hour
with the lid of the saucepan on.
Historical Pudding
Quarter of a pound of dates, stoned and
chopped very small, two ounces of suet
also chopped fine, to this add two ounces
of sifted sugar, and a quarter of a pound of
bread crumbs ; mix altogether with one
egg well beaten and two tablespoonfuls of
milk✪ Historical Pudding, boil it in a basin for two hours.
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I'he ChiWs Cookery Book
Aunt Jane’s Pudding
Beat up two eggs, and add gradually to
them a quarter of a pint of new milk, stir
well together, add one ounce of moist sugar
and a little nutmeg, then stir in very slowly
two ounces of flour and beat it till it is a
perfectly smooth batter, cut a few raisins in
small pieces and add to the pudding, with
three and a half ounces of suet✪ Aunt Jane’s Pudding chopped
very fine. Mix all well together half an
hour before it is to be boiled. Butter a
mould well, pour in the pudding, and tie
it tightly down with a well-floured cloth.
Boil it for two hours.
Patience Pudding
One ounce of pearl barley, one pint of
milk, and two and a half ounces of moist
sugar✪ Patience Pudding. Soak the barley in cold water for
twelve hours, then drain the water away,
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T^he Child'^s Cookery Book
and put the barley into a pudding dish
with the sugar and milk, sprinkle a little
nutmeg over it, and bake for three hours in
a slow oven.
School^Room Puddings
Make a nice batter of one egg, one ounce
of flour, and a quarter of a pint of milk✪ School Room Puddings,
beaten up well together and mixed by
degrees, egg and flour first, then the milk ;
butter some patty pans, pour the batter
into them till they are three parts full, bake
for a quarter of an hour, fill with jam and
serve.
Baby^s Birthday Pudding
Put half a pint of milk into a saucepan
with a small piece of stick cinnamo>p ; let it
simmer gently till the flavour of the cinna-
mon is drawn out, then boil and strain.
Moisten one ounce of ground rice with a
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T‘he Child's Cookery Book
little cold milk, add the strained milk, and
stir over the fire till thick ; pour out, and
when cool, add one egg✪ Baby's Birthday Pudding slightly beaten;
bake in a well-buttered dish in a slow oven.
If baked too quickly the pudding will be
watery.
Hide^and^Seek Pudding ✪ Hide and Seek Pudding
Page 11 · 9 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
Shred two ounces of suet very fine, mix with it two and a half ounces of well-grated bread crumbs, and two and a half ounces of good figs minced as small as possible, and two and a half ounces of flour, add a pinch of salt, one tablespoonful of sifted sugar, and one well-beaten egg ; beat the mixture with a fork, pour it into a buttered mould, tie it in a cloth, and boil for one and a half hours.
An ordinary kitchen tea-cup makes a very good mould for most of the boiled puddings.
Saucer Puddings
Warm together a quarter of a pint of milk and one ounce of butter, then mix separately one tablespoonful of flour, one ounce of sugar, and one well-beaten egg ; add the
-i
The Child'^s Cookery Book
warmed milk, and bake for ten minutes in doll’s saucers.
The Little Invalid’s Pudding
Mix one ounce of arrowroot smoothly with a little cold milk, then stir in half a pint more milk, and add one well-beaten egg, and sugar to taste ; put it into a wellbuttered bowl, tie a cloth securely over, and steam it for three-quarters of an hour with the lid of the saucepan on.
Historical Pudding
Quarter of a pound of dates, stoned and chopped very small, two ounces of suet also chopped fine, to this add two ounces of sifted sugar, and a quarter of a pound of bread crumbs ; mix altogether with one egg well beaten and two tablespoonfuls of milk, boil it in a basin for two hours.
The Child's Cookery Book
Aunt Jane’s Pudding
Beat up two eggs, and add gradually to them a quarter of a pint of new milk, stir well together, add one ounce of moist sugar and a little nutmeg, then stir in very slowly two ounces of flour and beat it till it is a perfectly smooth batter, cut a few raisins in small pieces and add to the pudding, with three and a half ounces of suet chopped very fine. Mix all well together half an hour before it is to be boiled. Butter a mould well, pour in the pudding, and tie it tightly down with a well-floured cloth. Boil it for two hours.
Patience Pudding
One ounce of pearl barley, one pint of milk, and two and a half ounces of moist sugar. Soak the barley in cold water for twelve hours, then drain the water away,
The Child's Cookery Book
and put the barley into a pudding dish with the sugar and milk, sprinkle a little nutmeg over it, and bake for three hours in a slow oven.
School^Room Puddings
Make a nice batter of one egg, one ounce of flour, and a quarter of a pint of milk, beaten up well together and mixed by degrees, egg and flour first, then the milk ; butter some patty pans, pour the batter into them till they are three parts full, bake for a quarter of an hour, fill with jam and serve.
Baby^s Birthday Pudding
Put half a pint of milk into a saucepan with a small piece of stick cinnamo>p ; let it simmer gently till the flavour of the cinnamon is drawn out, then boil and strain. Moisten one ounce of ground rice with a
T‘he Child's Cookery Book
little cold milk, add the strained milk, and stir over the fire till thick ; pour out, and when cool, add one egg slightly beaten; bake in a well-buttered dish in a slow oven. If baked too quickly the pudding will be watery.
Hide^and^Seek Pudding
Records on this page
Jack's PuddingSaucer PuddingsThe Little Invalid’s PuddingHistorical PuddingAunt Jane’s PuddingPatience PuddingSchool Room PuddingsBaby's Birthday PuddingHide and Seek Pudding