Twelve ounces of bread-crumbs, six ounces of finely-
chopped beef suet, four ounces of flour, four ounces of
sugar, the grated peel and juice of two small lemons,
four eggs ; mix all together, and then add milk enough
to make a thick batter. Boil in a buttered bowl or
mould✪ Alberts Pudding three hours and a half. If a bowl is used, cover
with a floured cloth and tie up as directed for apple
pudding. Sift sugar over it when done. Serve with
lemon or wine sauce.
POLKA PUDDIi^G.
Boil one quart of milk ; mix four tablespoonfuls of
cornstarch with a little cold milk, and pour the boiling
milk on to it, stirring all the time ; let it thicken over
the fire ; then add two tablespoonfuls of rose or orange-
flower water (/ find this rather too much, begin with
one, then taste). Stir in, either three tablespoonfuls of
rich cream or three ounces of butter ; blanch one ounce
of bitter almonds✪ Polka Pudding, two of sweet, and beat them up
quite fine, using white of one ^gg to prevent oiling ;
beat the yolk with three other whole eggs well, and add
204 Practical Recipes,
them to the mixture ; stir all oyer the fire till thick
and smooth ; put in a mould and ice it. Serve with
polka sauce (see recipe). Sauce boiling Jioty pudding
cold, on hot plates.
QUEEi^ MAB PUDDIN^G.
Steep six bitter almonds bruised, and the peel of
a lemon (pared veiy thin) in a pint of milk on the
stove, at almost boiling point, until the flavor is well
drawn out ; add one ounce of gelatine and a pinch of
salt ; stir till gelatine is dissolved ; strain and return to
the saucepan ; add half a pint of thick cream and five
ounces of sugar ; let it all just boil ; stir in quickly the
yolks of six eggs well beaten ; set the saucepan in boil-
ing water and stir till thick, but be careful not to let
the eggs curdle ; pour it out and stir till nearly cold;
then mix two and a half ounces of candied cherries, and
two ounces of citron cut small ; or three ounces of pre-
served ginger, and one ounce of pistache nuts blanched;
pour the pudding into an oiled mould and pack in ice.
If ginger is used, serve the ginger syrup as a sauce ; if
cherries, use cherry syrup or currant jelly mixed with
syrup for sauce ; boil together half a cup of water and
a cup of sugar to make the syrup.
TROY PUDDING.
This is an excellent plain pudding ; one cup of
chopped and seeded raisins, one cup of suet finely
chopped, one cup of molasses, one cup of milk, three
eggs, three cups of flour, one teaspoonful of soda; spice
to taste, saltspoonful of salt✪ Troy Pudding ; mix all the dry ingredi-
ents first; then put molasses, the eggs well beaten, and
Puddings, 205
the milk ; boil three hours in a buttered bowl. Serve
with good wine or lemon sauce.
ENGLISH CHEISTMAS PUDDIISTGS
There are many good recipes differing very little from
ieach other, any one of which would make as good a
pudding as usually met with in ^^old England/' but it
requires more than a good recipe to turn out the pudding
as it is eaten there; the best recipe is more often than not
spoiled in the cooking. I have known them to be
three-parts boiled (as is the usual way) and given to
friends, and yet in the final two hours' boiling be
spoiled.
Page 104 · 5 recipe records on this page
Presented as published in 1885. 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
Twelve ounces of bread-crumbs, six ounces of finelychopped beef suet, four ounces of flour, four ounces of sugar, the grated peel and juice of two small lemons, four eggs ; mix all together, and then add milk enough to make a thick batter. Boil in a buttered bowl or mould three hours and a half. If a bowl is used, cover with a floured cloth and tie up as directed for apple pudding. Sift sugar over it when done. Serve with lemon or wine sauce.
POLKA PUDDING.
Boil one quart of milk ; mix four tablespoonfuls of cornstarch with a little cold milk, and pour the boiling milk on to it, stirring all the time ; let it thicken over the fire ; then add two tablespoonfuls of rose or orangeflower water (/ find this rather too much, begin with one, then taste). Stir in, either three tablespoonfuls of rich cream or three ounces of butter ; blanch one ounce of bitter almonds, two of sweet, and beat them up quite fine, using white of one ^gg to prevent oiling ; beat the yolk with three other whole eggs well, and add
204 Practical Recipes,
them to the mixture; stir all over the fire till thick and smooth; put in a mould and ice it. Serve with polka sauce (see recipe). Serve boiling hot, pudding cold, on hot plates.
QUEEN MAB PUDDING.
Steep six bitter almonds bruised, and the peel of a lemon (pared veiy thin) in a pint of milk on the stove, at almost boiling point, until the flavor is well drawn out ; add one ounce of gelatine and a pinch of salt ; stir till gelatine is dissolved ; strain and return to the saucepan ; add half a pint of thick cream and five ounces of sugar ; let it all just boil ; stir in quickly the yolks of six eggs well beaten ; set the saucepan in boiling water and stir till thick, but be careful not to let the eggs curdle ; pour it out and stir till nearly cold; then mix two and a half ounces of candied cherries, and two ounces of citron cut small ; or three ounces of preserved ginger, and one ounce of pistache nuts blanched; pour the pudding into an oiled mould and pack in ice. If ginger is used, serve the ginger syrup as a sauce ; if cherries, use cherry syrup or currant jelly mixed with syrup for sauce ; boil together half a cup of water and a cup of sugar to make the syrup.
TROY PUDDING.
This is an excellent plain pudding ; one cup of chopped and seeded raisins, one cup of suet finely chopped, one cup of molasses, one cup of milk, three eggs, three cups of flour, one teaspoonful of soda; spice to taste, saltspoonful of salt ; mix all the dry ingredients first; then put molasses, the eggs well beaten, and
Puddings, 205
the milk ; boil three hours in a buttered bowl. Serve with good wine or lemon sauce.
ENGLISH CHRISTMAS PUDDINGS
There are many good recipes differing very little from each other, any one of which would make as good a pudding as usually met with in ^^old England/' but it requires more than a good recipe to turn out the pudding as it is eaten there; the best recipe is more often than not spoiled in the cooking. I have known them to be three-parts boiled (as is the usual way) and given to friends, and yet in the final two hours' boiling be spoiled.
Records on this page
Alberts PuddingQueen Mar PuddingLemon PuddingPolka PuddingTroy Pudding