macaroons, the grated rind of a lemon, half a cupful of sugar, half a
cupful of butter, the yolks of six eggs, one quart of milk, one pint of cream,
one tablespoonful of rice flour✪ Almond Soufflé. Blanch the almonds and pound them in a
mortar. Put the milk in a double boiler, reserving half a cupful. Add the
pounded almonds to it. Mix the rice flour with the half cupful of cold milk,
and stir into the boiling milk. Cook six minutes, and put away to cool. When
about half cooled, add the sugar and butter, which should have been beaten
together until light. When cold, add the yolks of the eggs, well beaten, the
macaroons, which have been dried and rolled fine, and the cream✪ Almond Pudding. Butter a
pudding dish that will hold a little more than two quarts; or, two small ones
will do. Turn the mixture into this, and bake slowly forty-five minutes.
Serve cold.
Jk HI B5vJ3L IPTjJlD&lLSXl^CS. — One dozen large, tart apples, one cupful of
sugar, the juice and rind of two lemons, six eggs, four tablespoonfuls
of butter, enough puff or chopped paste to line a three-pint pudding dish.
Pare and quarter the apples. Pare the thin rind from the lemon, being careful
not to cut into the white part. Put the butter, apple, and lemon rind and
juice in a stew-pan with half a cupful of water. Cover tightly, and simmer
about three quarters of an hour. Rub through a sieve, .add the sugar, and
set away to cool. Line the dish with thin paste. Beat the yolks of the eggs,
and stir into the cooled mixture. Turn this into the lined dish. Bake slowly
for half an hour. Beat the whites to a stiff froth, and gradually beat into
them three tablespoonfuls of powdered sugar. Cover the pudding with this.
Return to the oven and cook twelve minutes with the doors 'open. Serve
either hot. or cold.
IIAKEP APPLE PtDDING.
-Fill a three-quart earthen
dish with pared and quartered apples. Sprinkle on these one cupful of
sugar, a slight grating of nutmeg, one tablespoonfui of butter, and half a cup¬
ful of water. Cover and bake thirty minutes. Make half the rule for chop¬
ped paste. Roll a piece of the paste into a strip that will reach around the
pudding dish This strip should be about two inches deep. Roll the remain¬
der of the paste to cover the dish. Take the pudding dish from the oven,
slip the strip of paste between the apple and the dish, and put on the-top
crust. Return to the oven and bake one hour longer. Serve with a cream
sauce.
V*JEHLICA3r®5 IKBIAN FUBMNQ.— One quart of milk, two
KJ& heaping tablespoonfuls of Indian meal, four of sugar, one of butter,
Boil the milk in the double boiler, ! Spring-
three eggs, one teaspoonful of salt,
kle the meal into it, stirring ail the while:
Cook twelve minutes, stirring
often. Beat together the eggs, salt, sugar, and half a teaspoonful of ginger.
Stir the butter into the meal and milk. Pour this gradually on the egg mix¬
ture. Bake slowly one hour. • ✪ Apple Pudding
Page 9 · 5 recipe records on this page
Presented as published in 1886. 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
macaroons, the grated rind of a lemon, half a cupful of sugar, half a cupful of butter, the yolks of six eggs, one quart of milk, one pint of cream, one tablespoonful of rice flour. Blanch the almonds and pound them in a mortar. Put the milk in a double boiler, reserving half a cupful. Add the pounded almonds to it. Mix the rice flour with the half cupful of cold milk, and stir into the boiling milk. Cook six minutes, and put away to cool. When about half cooled, add the sugar and butter, which should have been beaten together until light. When cold, add the yolks of the eggs, well beaten, the macaroons, which have been dried and rolled fine, and the cream. Butter a pudding dish that will hold a little more than two quarts; or, two small ones will do. Turn the mixture into this, and bake slowly forty-five minutes. Serve cold.
LEMON APPLE PUDDING. — One dozen large, tart apples, one cupful of sugar, the juice and rind of two lemons, six eggs, four tablespoonfuls of butter, enough puff or chopped paste to line a three-pint pudding dish. Pare and quarter the apples. Pare the thin rind from the lemon, being careful not to cut into the white part. Put the butter, apple, and lemon rind and juice in a stew-pan with half a cupful of water. Cover tightly, and simmer about three quarters of an hour. Rub through a sieve, .add the sugar, and set away to cool. Line the dish with thin paste. Beat the yolks of the eggs, and stir into the cooled mixture. Turn this into the lined dish. Bake slowly for half an hour. Beat the whites to a stiff froth, and gradually beat into them three tablespoonfuls of powdered sugar. Cover the pudding with this. Return to the oven and cook twelve minutes with the doors 'open. Serve either hot. or cold.
BAKED APPLE PUDDING.
-Fill a three-quart earthen dish with pared and quartered apples. Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one tablespoonfui of butter, and half a cup¬ ful of water. Cover and bake thirty minutes. Make half the rule for chop¬ ped paste. Roll a piece of the paste into a strip that will reach around the pudding dish This strip should be about two inches deep. Roll the remain¬ der of the paste to cover the dish. Take the pudding dish from the oven, slip the strip of paste between the apple and the dish, and put on the-top crust. Return to the oven and bake one hour longer. Serve with a cream sauce.
AMERICAN INDIAN PUDDING.— One quart of milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter,
Boil the milk in the double boiler, ! Spring-
three eggs, one teaspoonful of salt, kle the meal into it, stirring ail the while:
Cook twelve minutes, stirring
often. Beat together the eggs, salt, sugar, and half a teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually on the egg mix¬ ture. Bake slowly one hour. •
Records on this page
Almond SouffléAlmond PuddingApple PuddingBaked Apple PuddingIndian Pudding