Hedgehog Pudding.— Shred half a
pound of beef suet very finely. Mix with it
a quarter of a poimd of flour, a quarter of a
pound of bread-crumbs, half a pound of currants,
half a pound of raisins, half a pound of sugar,
one ounce each of candied lemon, orange, and
citron, haK a nutmeg grated, a dessert-spoonful
of lemon-juice, a small pinch of salt, three or
four sweet almonds, blanched and sliced, four
eggs, and as much ale as will make the pudding
into a stiff paste✪ Hedgehog Pudding. Mix the dry ingredients
first ; afterwards add the eggs and ale. Tie
the pudding in a cloth, plunge it into boiling
■water, and keep it boUing for five hours.
Have ready three ounces of blanched almonds.
Stick them into the pudding before sending it to
table, , and serve with brandy sauce. Suffi-
cient for six or eight persons. Probable cost.
Is. lOd.
Heidelberg Punch, or Hebe's Cup.
— Take a fresh fi-amc-gi-own cucumber. Cut
an inch and a half of it into thin slices, and
put them into a punch-bowl with the thin rind
of a sound lemon and three table-spoonfuls of
ppunded sugar. Work them well together for
four or five minutes with the back of a wooden
spoon ; then pour over them three table-spoonfuls
of brandy, six of sherry, a bottle of soda-water,
and a bottle of claret✪ Heidelberg Punch. 5Iix these ingredients
thoroughly, and let them remain for one hour.
Just before serving add another bottle of soda-
water. Probable cost, 6d., exclusive of the i
spirits and wine. Sufficient for a three-pint
bowl.
Henriette Pudding, or Helena
Pudding. — Pour throe-quarters of a pint
of boiling milk over two ounces of finely-
grated bread-crumbs. Soak for half an hour,
then beat -with a fork, add one table-spoonful
of sugar, a piece of butter the size of a large
egg, two ounces of finely-chopped candied
lemon, and the yolks of three well-beaten eggs.
Spread a httle apricot or currant jam at the
Iwttom of a pie -dish ; at the last moment add
the whites of two of the eggs well •whisked,
pour in the mixture, and bake in a gentle oven
for half an hour. Sufficient for three or four
persons. Probable cost. Is.
Herb Klosse, or Forcemeat Balls.—
Prepare the herbs as in the following recipe,
using double the quantity of spinach to that of
any other herb. Mince them finely. Soak two
ounces of finely-grated bread-crumbs✪ Henriette Pudding, or Helena Pudding in a little
milk. Squeeze it dry, and mix it with six
ounces of grated potatoes which have been
boiled some hours before. Add a table-spoonful
of flour, three well-beaten eggs, the eighth of a
nutmeg, grated, a Little pepper and salt, and
the minced herbs. Stir all well together with
a fork. Handle the forcemeat as lightly as
possible, and when shaping it dip the hands in
cold water, and wet the spoon with which it
is taken up. Form it into balls the size of a,
Ivrge walnut, di-op them into boiHng water, and
let them boil ten minutes. Melt an ounce of
butter in a stewpan, and stir a table-spoonful of
finely-grated bread-crumbs in it. Drain the
klosse, sprinlvlo the bread-crumbs over them,
and serve immediately. Probable cost, lOd.
Sufficient for four or five persons.
Page 712 · 4 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
Hedgehog Pudding.— Shred half a pound of beef suet very finely. Mix with it a quarter of a pound of flour, a quarter of a pound of bread-crumbs, half a pound of currants, half a pound of raisins, half a pound of sugar, one ounce each of candied lemon, orange, and citron, half a nutmeg grated, a dessert-spoonful of lemon-juice, a small pinch of salt, three or four sweet almonds, blanched and sliced, four eggs, and as much ale as will make the pudding into a stiff paste. Mix the dry ingredients first ; afterwards add the eggs and ale. Tie the pudding in a cloth, plunge it into boiling ■water, and keep it boiling for five hours. Have ready three ounces of blanched almonds. Stick them into the pudding before sending it to table, , and serve with brandy sauce. Sufficient for six or eight persons. Probable cost. Is. lOd.
Heidelberg Punch, or Hebe's Cup. — Take a fresh fi-amc-gi-own cucumber. Cut an inch and a half of it into thin slices, and put them into a punch-bowl with the thin rind of a sound lemon and three table-spoonfuls of pounded sugar. Work them well together for four or five minutes with the back of a wooden spoon ; then pour over them three table-spoonfuls of brandy, six of sherry, a bottle of soda-water, and a bottle of claret. Mix these ingredients thoroughly, and let them remain for one hour. Just before serving add another bottle of sodawater. Probable cost, 6d., exclusive of the i spirits and wine. Sufficient for a three-pint bowl.
Henriette Pudding, or Helena Pudding. — Pour three-quarters of a pint of boiling milk over two ounces of finely-grated bread-crumbs. Soak for half an hour, then beat -with a fork, add one table-spoonful of sugar, a piece of butter the size of a large egg, two ounces of finely-chopped candied lemon, and the yolks of three well-beaten eggs. Spread a little apricot or currant jam at the bottom of a pie-dish ; at the last moment add the whites of two of the eggs well •whisked,
pour in the mixture, and bake in a gentle oven for half an hour. Sufficient for three or four persons. Probable cost. Is.
Herb Klosse, or Forcemeat Balls.—
Prepare the herbs as in the following recipe, using double the quantity of spinach to that of any other herb. Mince them finely. Soak two ounces of finely-grated bread-crumbs in a little milk. Squeeze it dry, and mix it with six ounces of grated potatoes which have been boiled some hours before. Add a table-spoonful of flour, three well-beaten eggs, the eighth of a nutmeg, grated, a Little pepper and salt, and the minced herbs. Stir all well together with a fork. Handle the forcemeat as lightly as possible, and when shaping it dip the hands in cold water, and wet the spoon with which it is taken up. Form it into balls the size of a, Ivrge walnut, drop them into boiling water, and let them boil ten minutes. Melt an ounce of butter in a stewpan, and stir a table-spoonful of finely-grated bread-crumbs in it. Drain the klosse, sprinkle the bread-crumbs over them, and serve immediately. Probable cost, lOd. Sufficient for four or five persons.
Records on this page
Hedgehog PuddingHeidelberg PunchHenriette Pudding, or Helena PuddingHerb Klosse, or Forcemeat Balls