1. Take four ounces of suet ' chopped finely, four
ounces of grated bread crumbs, four ounces of moist
sugar, four ounces of marmalade. 2. Mix these
ingredients well together with three eggs. 3. Allow the
mixture to stand for an hour. 4. Butter an earthen-
ware mould. 5. Put in the mixture, and lay a
buttered paper on the top. 6. Tie it over with a
cloth, and boil for two hours. When turned out,
sprinkle it over with powdered loaf-sugar.
Precautions. — Do not let the water come over
the top of the mould.
BAKED RICE PUDDING.
Ingredients.
1 lb. of Rice. 2 Eggs. pint of Milk.
Nutmeg. 2 ozs. of Sugar✪ Baked Rice Pudding.
1. Wash in two or three waters four heaped table-
L emon Pudd 'mg. 147
spoonfuls of rice. 2. Boil it in a pint and a half of
new milk for half-an-hour. 3. Stir in two tablespoon-
fuls of pounded loaf-sugar. 4. Flavour with anything
you like. 5. Let it get cold. 6. Add two well-beaten
eggs. 7. Butter a pie-dish, and put in the pudding.
8. Grate a little nutmeg over the top, and bake in a
moderate oven for half-an-hour ; some prefer shaking
the rice into the boiling milk.
Precautions. — The pudding should be baked
quickly.
LEMON PUDDING.
Ingredients.
2 Lemons. 3 ozs. of Sugar. Short Paste✪ Lemon Pudding.
1. Take two fresh lemons and three ounces of
moist sugar. 2. Grate the rind off the lemons into a
basin with the sugar. 3. Squeeze all the juice out,
and mix together. 4. Line a shallow tin with short
paste (page 160), about a quarter of an inch in thick-
ness. 5. Spread over it some of the mixture. 6.
Then another layer of paste. 7. Then some more of
the mixture. 8. Cover with a thin layer of paste. 9.
Bake in a quick oven, and serve hot.
SPONGE PUDDING.
Ingredients.
3^ ozs. Dried Cherries. Preserved Angelica. Cream.
£ lb. Sponge Biscuits. £ lb. Ratafia. 2 or 3 Eggs✪ Sponge Pudding.
1. Butter thickly a quart mould, and ornament it
with the fruit. 2. Lay lightly into it sponge and
ratafia biscuits intermixed (sweeten with ^ oz. of sugar,
if preferred). 3. Flavour with vanilla. 4. Beat up
148
Buckmaster’ s Cookery.
well 2 whites and 2 or 3 yolks of eggs. 5. Add the
cream warm, and strained to the eggs. 6. When the
mixture is nearly cold pour into the mould, and stew
for an hour or more.
N.B. A buttered paper over the top must not be
forgotten. The angelica is used to ornament the
mould.
SAUCE FOR SPONGE PUDDING-
Ingredients.
2 Eggs. 1 Wineglassful of Sherry.
Dessert-spoonful of Brown Sugar.
1. Beat together in a basin the whites of two eggs
and the yolk of one. 2. Add a wine-glassful of sherry.
3. Add a dessert-spoonful of brown sugar. 4. Put it
into a basin of boiling water, whisk till it thickens.
BROWN BREAD PUDDING.
Ingredients.
Brown Bread. 1 Lemon. \ a teaspoonful of Essence of Vanilla.
3 ozs, of Castor Sugar. 1 gill of Milk. 1 gill of Cream.
4 Eggs✪ Brown Bread Pudding.
1. Take a twopenny stale brown loaf and cut off the
crust. 2. Place a fine wire sieve over a plate, and rub
the crumb through. 3. Put a gill of milk into a stew-
pan and place it on the fire to boil. 4. Mix five ounces
of bread-crumbs in a basin with three ounces of castor
sugar. 5. Wipe a lemon, and grate the rind into the
bread-crumbs. 6. Add half a teaspoonful of vanilla.
7. Bring the milk to the boil, and pour it into the
basin over the bread-crumbs. 8. Take another basin
and put it into a gill of cream, and whip to a stiff froth
Genoese Pastry.
149
✪ Genoese Pastry
Page 66 · 5 recipe records on this page
Presented as published in 1887. 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
1. Take four ounces of suet ' chopped finely, four ounces of grated bread crumbs, four ounces of moist sugar, four ounces of marmalade. 2. Mix these ingredients well together with three eggs. 3. Allow the mixture to stand for an hour. 4. Butter an earthenware mould. 5. Put in the mixture, and lay a buttered paper on the top. 6. Tie it over with a cloth, and boil for two hours. When turned out, sprinkle it over with powdered loaf-sugar.
Precautions. — Do not let the water come over the top of the mould.
BAKED RICE PUDDING.
Ingredients.
1 lb. of Rice. 2 Eggs. pint of Milk.
Nutmeg. 2 ozs. of Sugar.
1. Wash in two or three waters four heaped table-
Lemon Pudding. 147
spoonfuls of rice. 2. Boil it in a pint and a half of new milk for half-an-hour. 3. Stir in two tablespoonfuls of pounded loaf-sugar. 4. Flavour with anything you like. 5. Let it get cold. 6. Add two well-beaten eggs. 7. Butter a pie-dish, and put in the pudding. 8. Grate a little nutmeg over the top, and bake in a moderate oven for half-an-hour ; some prefer shaking the rice into the boiling milk.
Precautions. — The pudding should be baked quickly.
LEMON PUDDING.
Ingredients.
2 Lemons. 3 ozs. of Sugar. Short Paste.
1. Take two fresh lemons and three ounces of moist sugar. 2. Grate the rind off the lemons into a basin with the sugar. 3. Squeeze all the juice out, and mix together. 4. Line a shallow tin with short paste (page 160), about a quarter of an inch in thickness. 5. Spread over it some of the mixture. 6. Then another layer of paste. 7. Then some more of the mixture. 8. Cover with a thin layer of paste. 9. Bake in a quick oven, and serve hot.
SPONGE PUDDING.
Ingredients.
3^ ozs. Dried Cherries. Preserved Angelica. Cream.
£ lb. Sponge Biscuits. £ lb. Ratafia. 2 or 3 Eggs.
1. Butter thickly a quart mould, and ornament it with the fruit. 2. Lay lightly into it sponge and ratafia biscuits intermixed (sweeten with ^ oz. of sugar, if preferred). 3. Flavour with vanilla. 4. Beat up
Buckmaster’ s Cookery.
well 2 whites and 2 or 3 yolks of eggs. 5. Add the cream warm, and strained to the eggs. 6. When the mixture is nearly cold pour into the mould, and stew for an hour or more.
N.B. A buttered paper over the top must not be forgotten. The angelica is used to ornament the mould.
SAUCE FOR SPONGE PUDDING-
Ingredients.
2 Eggs. 1 Wineglassful of Sherry.
Dessert-spoonful of Brown Sugar.
1. Beat together in a basin the whites of two eggs and the yolk of one. 2. Add a wine-glassful of sherry. 3. Add a dessert-spoonful of brown sugar. 4. Put it into a basin of boiling water, whisk till it thickens.
BROWN BREAD PUDDING.
Ingredients.
Brown Bread. 1 Lemon. \ a teaspoonful of Essence of Vanilla.
3 ozs, of Castor Sugar. 1 gill of Milk. 1 gill of Cream.
4 Eggs.
1. Take a twopenny stale brown loaf and cut off the crust. 2. Place a fine wire sieve over a plate, and rub the crumb through. 3. Put a gill of milk into a stewpan and place it on the fire to boil. 4. Mix five ounces of bread-crumbs in a basin with three ounces of castor sugar. 5. Wipe a lemon, and grate the rind into the bread-crumbs. 6. Add half a teaspoonful of vanilla. 7. Bring the milk to the boil, and pour it into the basin over the bread-crumbs. 8. Take another basin and put it into a gill of cream, and whip to a stiff froth
Genoese Pastry.
Records on this page
Baked Rice PuddingLemon PuddingSponge PuddingBrown Bread PuddingGenoese Pastry