Queen Mab's Pudding.— Put a pint
and a half of new milk or cream into a sauce-
pan with any flavouring that may be preferred —
either an inch of stick cinnamon, the thin rind
of a lemon, vanilla, or eight or nine bitter
almonds, blanched or sliced. Simmer the liquor
gently until it is pleasantly and i-ather strongly
flavoured, then put with it a pinch of salt, f onr
ounces of loaf sugar, and an ounce of isinglass
or gelatine, and stu- imtil the last is dissolved.
Strain the mixture through musHn, and mix
with it the well-beaten yolks of five eggs.
Stir it again over the fire until it begins to
thicken, but on no account allow it to boil, or
it will curdle. Stir until it is cool, then mix
with it an ounce and a half of candied peel and
an ounce and a half of dried cherries✪ Queen Mab's Pudding — or, if
preferred, preserved ginger or preseiwed pine-
apple may be used instead of the cherries, and
a little of the juice of the fruit may be stirred
in with the pudding. Pour the pudding into
an oiled mould, and let it stand in a cool place,
or upon ice, until set. Turn the pudding out
very carefully, and pour round it a sauce made
of clear sjTup flavoured with lemon-rind and
coloured with cochineal, or, if preferred, nuxed
with a small portion of strawljcrry or currant
acid. Time, about an hour to prepare the
pudding. Sufficient for five or six persons.
Probable cost, if made with milk and gelatine.
Is. lOd.
Queen Mary's Sauce for Roast
Mutton. — Put a well-hung joint of mutton
down to a clear fire, and baste liberally with
^he contents of the dripping tin. When it is
three-parts roasted, drain off the fat, and put a
good-sized dish under the meat. Place in this
an anchov}-, boned and pounded, a small onion,
chopped small, and a little pepper ; pour over it
a wine-glassful of port and a %vino-glassful of
boiling water, and let the dr-oppings of the meat
fall into the liquor. Baste the meat with this
sauce, and when it is done enough, serve on a
hot dish and pour the gravy under it. Suf-
ficient for a joint weighing six or seven pounds.
Queen's Biscuits.— Make a soft paste of
the following materials : — A pound and a half
of flour, the same weight of powdered loaf
sugar, the yolks of eighteen eggs, the whites
of twenty-four, and a suflicient quantity of
crushed coriander seeds; a little yeast may
also be added✪ Queen's Biscuits, if desired. Make the paste into
biscuits, and bake them on paper, at a moderate
heat, till they begin to brown.
Queen's Custard. — Sweeten a pint
of thick cream with two table-spoonfuls of
pounded sugar. Boil it, allow it to cool
shghtly, then mix with it very gradually the
well-beaten yolks of eight eggs. Put the
custard into a heated jug, place this in a pan
with boiling water, and stir with a wooden
spoon till it begins to thicken. Pour it out,
mix with it a wine-glassful of maraschino
or noyau, and continue stirring it until it is
cold. An oimce of almonds✪ Queen's Custard, blanched and
thinly sliced, may be added or not. The custard
is to be stirred over the fire till it begins
to thicken. Suflicient for a pint and a half of
custard. Probable cost, 3s.
Page 1414 · 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
Queen Mab's Pudding. — Put a pint and a half of new milk or cream into a saucepan with any flavouring that may be preferred — either an inch of stick cinnamon, the thin rind of a lemon, vanilla, or eight or nine bitter almonds, blanched or sliced. Simmer the liquor gently until it is pleasantly and i-ather strongly flavoured, then put with it a pinch of salt, four ounces of loaf sugar, and an ounce of isinglass or gelatine, and stir until the last is dissolved. Strain the mixture through muslin, and mix with it the well-beaten yolks of five eggs. Stir it again over the fire until it begins to thicken, but on no account allow it to boil, or it will curdle. Stir until it is cool, then mix with it an ounce and a half of candied peel and an ounce and a half of dried cherries — or, if preferred, preserved ginger or preserved pineapple may be used instead of the cherries, and a little of the juice of the fruit may be stirred in with the pudding. Pour the pudding into an oiled mould, and let it stand in a cool place, or upon ice, until set. Turn the pudding out very carefully, and pour round it a sauce made of clear syrup flavoured with lemon-rind and coloured with cochineal, or, if preferred, mixed with a small portion of strawberry or currant acid. Time, about an hour to prepare the pudding. Sufficient for five or six persons. Probable cost, if made with milk and gelatine. Is. lOd.
Queen Mary's Sauce for Roast Mutton. — Put a well-hung joint of mutton down to a clear fire, and baste liberally with the contents of the dripping tin. When it is three-parts roasted, drain off the fat, and put a good-sized dish under the meat. Place in this an anchovy, boned and pounded, a small onion, chopped small, and a little pepperand pour round it a wine-glassful of port and a wine-glassful of boiling water, and let the droppings of the meat fall into the liquor.aste the meat with this sauce, and when it is done enough, serve on a
hot dish and pour the gravy under it. Sufficient for a joint weighing six or seven pounds.
Queen's Biscuits.— Make a soft paste of the following materials : — A pound and a half of flour, the same weight of powdered loaf sugar, the yolks of eighteen eggs, the whites of twenty-four, and a suflicient quantity of crushed coriander seeds; a little yeast may also be added, if desired. Make the paste into biscuits, and bake them on paper, at a moderate heat, till they begin to brown.
Queen's Custard. — Sweeten a pint of thick cream with two table-spoonfuls of pounded sugar. Boil it, allow it to cool shghtly, then mix with it very gradually the well-beaten yolks of eight eggs. Put the custard into a heated jug, place this in a pan with boiling water, and stir with a wooden spoon till it begins to thicken. Pour it out, mix with it a wine-glassful of maraschino or noyau, and continue stirring it until it is cold. An oimce of almonds, blanched and thinly sliced, may be added or not. The custard is to be stirred over the fire till it begins to thicken. Suflicient for a pint and a half of custard. Probable cost, 3s.
Records on this page
Queen Mab's PuddingQueen's BiscuitsQueen's Custard