Puritan's Pudding.— Grate three ounces
of stale crumb of bread. Put it into a bowl,
with a pinch of salt, the eig-hth part of a nutmeg,
grated, an ounce of the kernel of a fresh cocoa-
nut, finely-grated, two table-spoonfuls of pow-
dered and sifted sugar, and an inch of thin
lemon-rind. Mix these ingredients well to-
gether, then pour over them a pint of milk,
which has been beaten up with two well-whisked
eggs✪ Puritan's Pudding. Let the crumbs soak for two hours or
more. Beat the mixture well with a fork, pour
it into a dish, and bake in a moderate oven.
Time to bake, half an hour. Probable cost, 8d.
Sufficient for three or foiur persons.
PUR
( 673 )
QUA
Purl. — T;ik(3 ten pounds of wormwood, six
pounds of gentian, two pounds of dried rind of
orange, half a pound of bruised ginger, two
ounces of cloves, and eight ounces of carda-
momums. Put these ingredients in six gallons
of water, boil the mixture, then digest for
fourteen or fifteen days, and decant into wine
bottles. Add this to warm beer, according to
taste.
Purl (another way). — Take half a pint of
ule, and warm it gently ; then add to it one
wine-glassful of bitters, or a little spirit. Pm-l
is a favourite early morning beverage with hard
di'inkers.
Purl (another way). — "Warm a pint of ale
with a quarter of a pint of milk, and add some
sugar and a wine-glassful of gin, brandy, or
rum. This beverage is now little used, except
amongst the lower classes in and about the
metropolis.
Plirslain. — This plant is a native of South
America. The young shoots and succulent
leaves iiscd to be frequently employed as a
cooling ingredient in spring salads.
Putrefaction. — The process of putrefac-
tion is thus described by Baron Liebig : — "The
sulphurised and nitrogenised constituents of
plants and animals are among the most complex
organic atoms. From the instant that they,
after being separated from the organism,
come in contact with the air, they pass into a
state of decomposition, which, when once com-
menced, continues, even if the air be now ex-
cluded. The colourless, fresh-cut surface of a
potato, of a turnip, or of an apple, when ex-
posed to the air, soon becomes brown. In all
such substances the presence of a certain
quantity of water, in which the molecules are
enabled to move freely on one another, is a con-
dition necessary to the production, by tempo-
rary contact with air, of a change in form and
composition, a resolving of the original body
into new products, which continues uninter-
ruptedly till no part of the original compound is
left. This process has been distinguished by
the name of pnfirfactiot/J'
Pyramid, Italian {sec Italian Pyramid).
Pyramids, Puff Paste {see Puff Paste
Rings or Pyramids). — A pretty Dish for a
Juvenile Party.
Pyroligneous Acid has the remarkable
property of preventing the putrefaction of
animal substances. It is well known that meat
that has been smoked keeps better than that
which has been dried without smoke ; and it is
now ascertained that this effect depends on the
pjToligneous acid that rises with the smoke of
the wood or turf which are employed in
smoking it. When carefully purified and pro-
perly diluted with water, pyroligneous acid is
used extensively as a substitute for common
A-inegar in pickling, and even for common use.
Page 1410 · 1 recipe record 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
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Puritan's Pudding.— Grate three ounces
of stale crumb of bread. Put it into a bowl,
with a pinch of salt, the eig-hth part of a nutmeg,
grated, an ounce of the kernel of a fresh cocoa-
nut, finely-grated, two table-spoonfuls of pow-
dered and sifted sugar, and an inch of thin
lemon-rind. Mix these ingredients well to-
gether, then pour over them a pint of milk,
which has been beaten up with two well-whisked
eggs. Let the crumbs soak for two hours or
more. Beat the mixture well with a fork, pour
it into a dish, and bake in a moderate oven.
Time to bake, half an hour. Probable cost, 8d.
Sufficient for three or foiur persons.
PUR
( 673 )
QUA
Purl. — T;ik(3 ten pounds of wormwood, six
pounds of gentian, two pounds of dried rind of
orange, half a pound of bruised ginger, two
ounces of cloves, and eight ounces of carda-
momums. Put these ingredients in six gallons
of water, boil the mixture, then digest for
fourteen or fifteen days, and decant into wine
bottles. Add this to warm beer, according to
taste.
Purl (another way). — Take half a pint of
ule, and warm it gently ; then add to it one
wine-glassful of bitters, or a little spirit. Pm-l
is a favourite early morning beverage with hard
di'inkers.
Purl (another way). — "Warm a pint of ale
with a quarter of a pint of milk, and add some
sugar and a wine-glassful of gin, brandy, or
rum. This beverage is now little used, except
amongst the lower classes in and about the
metropolis.
Plirslain. — This plant is a native of South
America. The young shoots and succulent
leaves iiscd to be frequently employed as a
cooling ingredient in spring salads.
Putrefaction. — The process of putrefac-
tion is thus described by Baron Liebig : — "The
sulphurised and nitrogenised constituents of
plants and animals are among the most complex
organic atoms. From the instant that they,
after being separated from the organism,
come in contact with the air, they pass into a
state of decomposition, which, when once com-
menced, continues, even if the air be now ex-
cluded. The colourless, fresh-cut surface of a
potato, of a turnip, or of an apple, when ex-
posed to the air, soon becomes brown. In all
such substances the presence of a certain
quantity of water, in which the molecules are
enabled to move freely on one another, is a con-
dition necessary to the production, by tempo-
rary contact with air, of a change in form and
composition, a resolving of the original body
into new products, which continues uninter-
ruptedly till no part of the original compound is
left. This process has been distinguished by
the name of pnfirfactiot/J'
Pyramid, Italian {sec Italian Pyramid).
Pyramids, Puff Paste {see Puff Paste
Rings or Pyramids). — A pretty Dish for a
Juvenile Party.
Pyroligneous Acid has the remarkable
property of preventing the putrefaction of
animal substances. It is well known that meat
that has been smoked keeps better than that
which has been dried without smoke ; and it is
now ascertained that this effect depends on the
pjToligneous acid that rises with the smoke of
the wood or turf which are employed in
smoking it. When carefully purified and pro-
perly diluted with water, pyroligneous acid is
used extensively as a substitute for common
A-inegar in pickling, and even for common use.