Monmouth Pudding. — Take the crumb
of a stale white loaf, put it into a basin, and
pour over it boiling milk, in the proportion of a
pint of milk to four ounces of bread. Cover
xmtil it is well soaked, then add two heaped
table-spoonfuls of pounded white sugar, from
four to five ounces of butter dissolved before
the fire, the grated peel of a dry lemon with
the juice of a fresh one, and three well-whisked
eggs. Pour the mixture into a buttered dish,
the bottom of which has been spread with jam✪ Monmouth Pudding —
strawbciTy, raspberry,'or plum. Bake fortwenty
minutes. Probable cost. Is. 4d. Sufficient for
five or six persons.
Montagu Pudding.— Mix to a smooth
batter two ounces of flour, a quarter of a pint of
milk, and four eggs, well beaten. Then add
half a poimd of chopped (not rolled) suet, half
a pound of stoned raisins — or a quarter of a
pound of raisins, and a quarter of a pound of
sultanas — and two table-spoonfuls of moist
sugar. Pom- the whole into a basin, flour a
cloth, put it over the top, and tie down tightly.
Plunge the pudding into a saucepan of boiling
water, and boil for four hours. Sufficient for
six persons. Probable cost, Is.
Montpellier Butter (Beurre de Mont-
peUier). — Take equal quantities (about a hand-
ful of each) of tarragon, chervil, and pimpernel,
together with a small quantity of chives, and
place them in boiling water to blanch. Then
remove them, allow them to cool, and drain off
aU the water adhering to them. Then dry
them on a cloth, and compress them to remove
all moisture. Now place them in a mortar,
with a clove of garlic, a handful of capers, the
yolks of eight eggs boiled hard, the same
number of anchovies, and some gherkins.
Beat them together for five minutes, and then
add one pound of good butter; season with
nutmeg, salt, and pepper, and again beat them
up together until perfectly mixed, a wine-glass-
ful of the finest olive-oil being added during
the process. When well mixed, pour on it, by
little and little, a quai-t of vinegar a Vestragon
(vinegar flavoured with tarragon). Colour the
preparation with the green colouring prepared
from spinach-leaves. When the whole is
thoroughly mixed, remove it from the mortar,
and place it in a suitable vessel for sending to
table.
Montreal Pudding. — Put four ounces of
floTu- into one basin, and whisk three eggs for ten
minutes in another. Add to the eggs a small
cup of milk, a large table-spoonful of good
moist sugar, and the quarter of a small nutmeg,
grated. Mix the flour and eggs gradually-
together, and stir in nearly half a pound of
fine bread-crumbs. This mixture should be
beaten for quite twenty minutes, when half a
pound of raisins✪ Montreal Pudding, stoned and cut, may be added.
Butter a basin or mould, and boil ; the mould
to be well tied over the top. Time, three hours
to boil. Probable cost, Is. Sufficient, for four
or five persons.
Montrose Cakes. — Beat a pound of fresh
butter to a cream, with an equal weight of
finely-sifted sugar. Whisk a dozen eggs for
ten minutes, add them, with half a glassful, of
brandy, a Httlo nutmeg, and a table-spoonful
of rose-water, gradually, to the creamed butter.
Beat the mixture for twenty minutes, dredging
into it the whole of one pound of flour✪ Montrose Cakes, well
dried and sifted. If currants are liked, they
ciin be added. TTireerquarters of a pound will
be enough for these ingredients.
Page 936 · 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
Monmouth Pudding. — Take the crumb of a stale white loaf, put it into a basin, and pour over it boiling milk, in the proportion of a pint of milk to four ounces of bread. Cover until it is well soaked, then add two heaped table-spoonfuls of pounded white sugar, from four to five ounces of butter dissolved before the fire, the grated peel of a dry lemon with the juice of a fresh one, and three well-whisked eggs. Pour the mixture into a buttered dish, the bottom of which has been spread with jam —
strawberry, raspberry,'or plum. Bake fortwenty minutes. Probable cost. Is. 4d. Sufficient for five or six persons.
Montagu Pudding.— Mix to a smooth batter two ounces of flour, a quarter of a pint of milk, and four eggs, well beaten. Then add half a pound of chopped (not rolled) suet, half a pound of stoned raisins — or a quarter of a pound of raisins, and a quarter of a pound of sultanas — and two table-spoonfuls of moist sugar. Pom- the whole into a basin, flour a cloth, put it over the top, and tie down tightly. Plunge the pudding into a saucepan of boiling water, and boil for four hours. Sufficient for six persons. Probable cost, Is.
Montpellier Butter (Beurre de MontpeUier). — Take equal quantities (about a handful of each) of tarragon, chervil, and pimpernel, together with a small quantity of chives, and place them in boiling water to blanch. Then remove them, allow them to cool, and drain off aU the water adhering to them. Then dry them on a cloth, and compress them to remove all moisture. Now place them in a mortar, with a clove of garlic, a handful of capers, the yolks of eight eggs boiled hard, the same number of anchovies, and some gherkins. Beat them together for five minutes, and then add one pound of good butter; season with nutmeg, salt, and pepper, and again beat them up together until perfectly mixed, a wine-glassful of the finest olive-oil being added during the process. When well mixed, pour on it, by little and little, a quart of vinegar a Vestragon (vinegar flavoured with tarragon). Colour the preparation with the green colouring prepared from spinach-leaves. When the whole is thoroughly mixed, remove it from the mortar, and place it in a suitable vessel for sending to table.
Montreal Pudding. — Put four ounces of flour into one basin, and whisk three eggs for ten minutes in another. Add to the eggs a small cup of milk, a large table-spoonful of good moist sugar, and the quarter of a small nutmeg, grated. Mix the flour and eggs gradually together, and stir in nearly half a pound of fine bread-crumbs. This mixture should be beaten for quite twenty minutes, when half a pound of raisins, stoned and cut, may be added. Butter a basin or mould, and boil ; the mould to be well tied over the top. Time, three hours to boil. Probable cost, Is. Sufficient, for four or five persons.
Montrose Cakes. — Beat a pound of fresh butter to a cream, with an equal weight of finely-sifted sugar. Whisk a dozen eggs for ten minutes, add them, with half a glassful, of brandy, a little nutmeg, and a table-spoonful of rose-water, gradually, to the creamed butter. Beat the mixture for twenty minutes, dredging into it the whole of one pound of flour, well dried and sifted. If currants are liked, they ciin be added. Three-quarters of a pound will be enough for these ingredients.
Records on this page
Monmouth PuddingMontreal PuddingMontrose Cakes