sweet almonds blanched and pounded, half a
nutmeg grated, and a glass of sherry or brandy.
When these are thoroughly mixed, put them
into a covered jar for two or three hours, ilake
some pastry -with twelve ounces of baked flour,
two ounces of ground rice, two ounces of sweet
almonds blanched and pounded, and a table-
spoonful of sifted sugar. Mix these to a paste
witli half a pint of water, and the juice of a
lemon. Lay it on the baking board, and put
half a pound of butter in the middle, turn over
the sides, and roll it out, not too thin, then fold
it in three, and roll it again, twice repeating ;
place another half pound of butter on the
pastry in little lumps, which must be sprinkled
over with tloui-, the pastry folded in three, then
rolled lengthways and sideways, the turning
over and rolling to be repeated three times.
Let this also stand in a cool place for an hour
or two. When it is to be made up, roll it out
to the thickness of a penny piece. Divide it
into about two dozen squares, place a little of
the mixture upon each square, and turn one
corner over, wetting and pressing the edges to
make them stick, so as to make a three-
cornered tart. Place them on a well-buttered
tin, and bake in a moderate oven. Before
serving, they may have a little sugar icing-
placed on each puff, and be returned to the
oven for a few minutes to dry. Time to bake,
one hour or more. >Sufficient for two dozen
puffs. Probable cost, 2d. each.
Clove Cordial.— Put two drachms of
cassia buds, two di-achms of bruised cloves, a
tea-spoonful of peppercorns, and a blade of
mace into a bottle, and pour over them a little
hot water. Let them remain near the fire,
closely corked, for forty-eight hours, then strain
the liquid into three pints of spirit, and add two
table-spoonfuls of sugar. Two or three diops
of prepared cochineal✪ Clove Cordial may be added to give the
cordial a brighter colour. Probable cost, 3d.
or 4d., exclusive of the spirit. Sufficient for
two quarts.
'^ Cloves, Tincture of.— Put three ounces
of bruised cloves into a quart of brandy, and
lot them soak for a fortnight. Strain, and
bottle it for use. Or, dissolve one ounce of
fresh oil of cloves in one pint of rectified spirits
of wine. The probable cost will depend on
the strength and quality of the spirit. Two or
three drops -will be sufficient to flavour mulled
wine, kc.
Coblentz Pudding.— Nearly fill an or-
dinary pie-dish with apples, pared, cored,
and sliced. Spread a little finely-sifted sugar
over them, and place five or six lumps of butter
about the size of a nut amongst them. Cut the
very thin rind of a lemon into narrow strips, and
strew these over the apples. Then squeeze over
them the juic« of the lemon. Pour a pint of
boiling milk (in which a little lemon-rind has
been soaked) over two table-spoonfuls of arrow-
root mixed ^vith a little cold milk, stir it until
quite smooth, sweeten according to taste✪ Coblentz Pudding, pour
it over the apples, and bake it a nice brown.
The appearance of this pudding will be im-
proved if a little thick custard is laid u^xju it,
before it is sent to table. Time to bake, about
an hour. Probable cost, 8d. Sufficient for four
or five persons.
Page 382 · 2 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
sweet almonds blanched and pounded, half a nutmeg grated, and a glass of sherry or brandy. When these are thoroughly mixed, put them into a covered jar for two or three hours, Make some pastry -with twelve ounces of baked flour, two ounces of ground rice, two ounces of sweet almonds blanched and pounded, and a tablespoonful of sifted sugar. Mix these to a paste with half a pint of water, and the juice of a lemon. Lay it on the baking board, and put half a pound of butter in the middle, turn over the sides, and roll it out, not too thin, then fold it in three, and roll it again, twice repeating ; place another half pound of butter on the pastry in little lumps, which must be sprinkled over with flour,, the pastry folded in three, then rolled lengthways and sideways, the turning over and rolling to be repeated three times. Let this also stand in a cool place for an hour or two. When it is to be made up, roll it out to the thickness of a penny piece. Divide it into about two dozen squares, place a little of the mixture upon each square, and turn one corner over, wetting and pressing the edges to make them stick, so as to make a three-cornered tart. Place them on a well-buttered tin, and bake in a moderate oven. Before serving, they may have a little sugar icing placed on each puff, and be returned to the oven for a few minutes to dry. Time to bake, one hour or more. >Sufficient for two dozen puffs. Probable cost, 2d. each.
Clove Cordial.— Put two drachms of cassia buds, two di-achms of bruised cloves, a tea-spoonful of peppercorns, and a blade of mace into a bottle, and pour over them a little hot water. Let them remain near the fire, closely corked, for forty-eight hours, then strain the liquid into three pints of spirit, and add two table-spoonfuls of sugar. Two or three drops of prepared cochineal may be added to give the cordial a brighter colour. Probable cost, 3d. or 4d., exclusive of the spirit. Sufficient for two quarts.
'^ Cloves, Tincture of.— Put three ounces of bruised cloves into a quart of brandy, and let them soak for a fortnight. Strain, and bottle it for use. Or, dissolve one ounce of fresh oil of cloves in one pint of rectified spirits of wine. The probable cost will depend on the strength and quality of the spirit. Two or three drops -will be sufficient to flavour mulled wine, kc.
Coblentz Pudding.— Nearly fill an ordinary pie-dish with apples, pared, cored, and sliced. Spread a little finely-sifted sugar over them, and place five or six lumps of butter about the size of a nut amongst them. Cut the very thin rind of a lemon into narrow strips, and strew these over the apples. Then squeeze over them the juice of the lemon. Pour a pint of boiling milk (in which a little lemon-rind has been soaked) over two table-spoonfuls of arrowroot mixed with a little cold milk, stir it until quite smooth, sweeten according to taste, pour it over the apples, and bake it a nice brown. The appearance of this pudding will be improved if a little thick custard is laid upon it, before it is sent to table. Time to bake, about
an hour. Probable cost, 8d. Sufficient for four or five persons.
Records on this page
Clove CordialCoblentz Pudding