rather deep pan two pints of good thick cream,
a pint and a half of raisin wine, a pound of
fine sugar, and the juice and grated rind of
three lemons. Whisk all briskly, and fill
glasses, taking off the top as it rises with a
sHce. Ornament with harlequin sugar-plums.
If kept in a cold place the everlasting syllabubg
will keep eight or ten days. Probable cost, 4s.
for this quantity.
Everton Toffee.— Put one'pound of brown
sugar and two table- spoonfuls of water into a
pan well rubbed with good fresh butter. Set
it over a slow fire, and boil till the sugar has
become a smooth, thick sjTup, then stir into it
half a pound of butter, and boil for half an
hour. When sufliciently boiled, it may be
tested by dropping some on a plate, and if it
dries hard and can be easily removed, the toffee
is ready for flavouring. For this purpose, add
twenty or thirty drops of essence of lemon.
Pour the toft'ee into a wide, well-buttered dish.
It shoujd be not less than half an inch thick.
Time, one hour to make.
Everton Toffee (another way).— Get one
pound of treacle, the same quantity of moist
sugar, and half a pound of butter. Put them
in a saucepan, large enough to allov/ of fast
boiling over a clear fire. Put in the butter
first, and rub it well over the bottom of the
saucepan; then add the treacle and sugar.
EVE
( 206 )
PAM
stirring together gently with, a knife. After
the mixture has boiled for about ten minutes,
ascertain if it is done in the following way : —
Haive ready a basin of cold water, and drop
a little into it from the point of a knife. If it
is sufficiently done, when you take it from the
^ater it will be quite crisp. Now prepare a
large shallow tin pan or dish, rubbed all over
with butter to prevent its adhering, and into
this pour the toffee from the saucepan to get
cold,; when it can be easily removed. To keep
it good, it should be excluded from the air.
Eve's Puddings.— Take equal quantities
of flour, fresh butter, and sugar, six oimces of
each ; turn the butter back to cream, and beat
the sugar and flour into it. Separate the yolks
from the whites of four eggs, beat them till
they are Light, and add the yolks first, then the
whites, to the batter, and lastly, half a dozen
pounded almonds, and the grated I'ind of a
small lemon. Beat well, and fill small cups to
about half; then set before the fire to rise. In
five minutes they wiU have sufficiently risen,
and may bo baked for half an hour.
Exeter Pudding.— Beat up seven eggs
with six ounces of moist sugar and a quarter
of a pint of rum. Take ten ounces of bread-
crumbs, seven ounces of finely-shred suet, and
four ounces of sago ; add them gradually to the
egg-mixture, with the rind of a small lemon
cut verj' delicately. Beat all together, and
when readj^ butter a pudding-mould, cover the
bottom of it with ratafias, and then throw in
some of the mixture. Next, lay in slices of
spongecake well spread with jam, and again
the ratafias, filling up alternately with the mix-
ture and slices of spongecake, but finishing
with the mixture on the top. Bake in a rather
quick oven. Make a sauce with a quarter of
a pound of black currant jelly, warmed up with
a couple of glasses of sherry✪ Exeter Pudding. Throw it warm
over the pudding when turned out of the mould,
and serve hot. Time, an hour and a quarter
to bake. Probable cost, 28. 6d.
Page 507 · 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
rather deep pan two pints of good thick cream, a pint and a half of raisin wine, a pound of fine sugar, and the juice and grated rind of three lemons. Whisk all briskly, and fill glasses, taking off the top as it rises with a slice. Ornament with harlequin sugar-plums. If kept in a cold place the everlasting syllabub will keep eight or ten days. Probable cost, 4s. for this quantity.
Everton Toffee.— Put One pound of brown sugar and two table- spoonfuls of water into a pan well rubbed with good fresh butter. Set it over a slow fire, and boil till the sugar has become a smooth, thick syrup, then stir into it half a pound of butter, and boil for half an hour. When sufliciently boiled, it may be tested by dropping some on a plate, and if it dries hard and can be easily removed, the toffee is ready for flavouring. For this purpose, add twenty or thirty drops of essence of lemon. Pour the toffee into a wide, well-buttered dish. It should be not less than half an inch thick. Time, one hour to make.
Everton Toffee (another way).— Get one pound of treacle, the same quantity of moist sugar, and half a pound of butter. Put them in a saucepan, large enough to allow of fast boiling over a clear fire. Put in the butter first, and rub it well over the bottom of the saucepan; then add the treacle and sugar.
EVE
( 206 )
PAM
stirring together gently with, a knife. After the mixture has boiled for about ten minutes, ascertain if it is done in the following way : — Haive ready a basin of cold water, and drop a little into it from the point of a knife. If it is sufficiently done, when you take it from the water it will be quite crisp. Now prepare a large shallow tin pan or dish, rubbed all over with butter to prevent its adhering, and into this pour the toffee from the saucepan to get cold,; when it can be easily removed. To keep it good, it should be excluded from the air.
Eve's Puddings.— Take equal quantities of flour, fresh butter, and sugar, six ounces of each ; turn the butter back to cream, and beat the sugar and flour into it. Separate the yolks from the whites of four eggs, beat them till they are Light, and add the yolks first, then the whites, to the batter, and lastly, half a dozen pounded almonds, and the grated rind of a small lemon. Beat well, and fill small cups to about half; then set before the fire to rise. In five minutes they wiU have sufficiently risen, and may bo baked for half an hour.
Exeter Pudding.— Beat up seven eggs with six ounces of moist sugar and a quarter of a pint of rum. Take ten ounces of breadcrumbs, seven ounces of finely-shred suet, and four ounces of sago ; add them gradually to the egg-mixture, with the rind of a small lemon cut very delicately. Beat all together, and when ready butter a pudding-mould, cover the bottom of it with ratafias, and then throw in some of the mixture. Next, lay in slices of spongecake well spread with jam, and again the ratafias, filling up alternately with the mixture and slices of spongecake, but finishing with the mixture on the top. Bake in a rather quick oven. Make a sauce with a quarter of a pound of black currant jelly, warmed up with a couple of glasses of sherry. Throw it warm over the pudding when turned out of the mould, and serve hot. Time, an hour and a quarter to bake. Probable cost, 28. 6d.
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Exeter Pudding