Pomona Jelly.— Take half a dozen good-
sized and rather acid apples — Keswicks will
answer excellently for the purpose. Pare, core,
and slice them, and as they are done throw them
into cold water to keep them from turning
yellow. Drain them, and put them into a
saucepan with six ounces of loaf sugar and a
very small quantity of water to keep them from
burning, and let them simmer gently until they
are quite soft. Press them through a coarse
sieve, and mix with them half an ounce of
isinglass or gelatine which has been dissolve
in less than half a pint of water. Rub thre
large lumps of sugar upon the rind of a fresL
lemon till the yellow part is taken off ; add this
to the jelly. Stir the jelly over the fire until it
is quite hot, put it into a mould, and set it in a
cool place to stiffen ; turn out before serving.
Time to stiffen, twelve hours. Probable cost,
lOd. if made with gelatine. Sufficient for a
pint of jelly.
Pompadour Pudding, Rich. — Pour
a third of a pint of boiling cream upon two
ounces of finely-grated bread-cnmibs, and let
them soak until cool. Beat well with a fork,
and mix with them five ounces of finely- shred
beef suet, an oimce of flour, two ounces of
macaroons crushed to powder, three ounces _ of
powdered sugar, two ounces of table raisins
weighed after the stones are taken out, two
ounces of dried cherries, four ounces of candied
peel cut into thin slices, the grated rind of half
a lemon, half a nutmeg grated, and a pinch of
salt. When thes« ingredients are well mixed,
stir in the yolks of four eggs and a glassful of
brandy. Pour the mixture into a buttered
mould" which it will fill to the brim, cover
wdth oiled paper, and tie securely in a floured
cloth. Boil or steam the pudding until it is
done enough, let it stand a minute or t-.vo
POIT
( 598 )
POO
■before tiu-ning it out, dish it carefully, and
serve at once. If liked, the pudding can be ad-
ditionally flavoured, and will be improved liy
boiling in the cream before it is poured over
the crumbs three ounces of blanched sweet
almonds and three bitter ones. Before sending
the pudding to table, pour over it a sauce
prepared as follows: — Make two glasses of
sherry hot, but do not let it boil. Pour it
over "a large table-spoonful of powdered and
sifted sugar, and when this is dissolved stir
into it the well-beaten yolks of two eggs.
Wliisk the sauce briskly over a gentle fire, and
when it begins to thicken and is lightly frothed
it is ready. Time to boil the pudding, two
hours and a half. Probable cost, 2s. 8d., exclu-
sive of the sauce and brandy. Sufficient for a
pint mould. ✪ Pudding
Page 1266 · 3 recipe records on this page
Presented as published in 1892. 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
Pomona Jelly.— Take half a dozen goodsized and rather acid apples — Keswicks will answer excellently for the purpose. Pare, core, and slice them, and as they are done throw them into cold water to keep them from turning yellow. Drain them, and put them into a saucepan with six ounces of loaf sugar and a very small quantity of water to keep them from burning, and let them simmer gently until they are quite soft. Press them through a coarse sieve, and mix with them half an ounce of isinglass or gelatine which has been dissolved in less than half a pint of water. Rub three large lumps of sugar upon the rind of a fresh lemon till the yellow part is taken off ; add this to the jelly. Stir the jelly over the fire until it is quite hot, put it into a mould, and set it in a cool place to stiffen ; turn out before serving. Time to stiffen, twelve hours. Probable cost, lOd. if made with gelatine. Sufficient for a pint of jelly.
Pompadour Pudding, Rich. — Pour
a third of a pint of boiling cream upon two ounces of finely-grated bread-crumbs, and let them soak until cool. Beat well with a fork, and mix with them five ounces of finely- shred beef suet, an ounce of flour, two ounces of macaroons crushed to powder, three ounces _ of powdered sugar, two ounces of table raisins weighed after the stones are taken out, two ounces of dried cherries, four ounces of candied peel cut into thin slices, the grated rind of half a lemon, half a nutmeg grated, and a pinch of salt. When these ingredients are well mixed, stir in the yolks of four eggs and a glassful of brandy. Pour the mixture into a buttered mould" which it will fill to the brim, cover with oiled paper, and tie securely in a floured cloth. Boil or steam the pudding until it is done enough, let it stand a minute or two
POIT
( 598 )
POO
■before tiu-ning it out, dish it carefully, and serve at once. If liked, the pudding can be additionally flavoured, and will be improved liy boiling in the cream before it is poured over the crumbs three ounces of blanched sweet almonds and three bitter ones. Before sending the pudding to table, pour over it a sauce prepared as follows: — Make two glasses of sherry hot, but do not let it boil. Pour it over "a large table-spoonful of powdered and sifted sugar, and when this is dissolved stir into it the well-beaten yolks of two eggs. Whisk the sauce briskly over a gentle fire, and when it begins to thicken and is lightly frothed it is ready. Time to boil the pudding, two hours and a half. Probable cost, 2s. 8d., exclusive of the sauce and brandy. Sufficient for a pint mould.
Records on this page
PuddingPomona JellyPompadour Pudding, Rich