firm, and of an uniform consistence all over. You
need not put in any Butter or Marrow or Suet, or
other Spice, but the small proportion of Nutmeg set
down, not grated bread. For the Sauce, you pour
upon it thickened melted Butter, beaten with a little
Sack, or Orange-flower water, and Sugar ; or com-
pounded in what manner you please, as in other such
like Puddings.
A GOOD QUAKING BAG-PUDDING
SsTa quart of good morning Milk upon the fire,hav-
ing seasoned it with Salt, and sliced or grated Nut-
meg. When it beginneth to boil, take it from the
fire, and put into it four peny Manchets of light
French-bread sliced very thin (If it were Kingstone-
bread, which is firmer, it must be grated) and a lump
of Sweet-butter as big as a Wall-nut, and enough
Sugar to season it ; and cover the possnet with a
plate to keep the heat in, that the bread may soak
perfectly. Whiles this standeth thus, take ten yolks
of New-laid-eggs, with one White, and beat them
very well with a spoonful or two of Milk ; and when
the Milk is cooled enough, pour it (with the bread in
it,) into the bason, where the beaten Eggs are,
(which likewise should first be sweetned with Sugar
to their proportion,) and put about three spoonfuls
of fine flower into the composition, and knead them
well together. If you will, you may put in a spoon-
ful of Sack or Muscadine, and Ambared Sugar,
working all well together ; as also, some lumps of
Marrow or Suet✪ A Good Quaking Bag-Pudding shred very small : but it will be very
good without either of these. Then put this mixtion
into a deep Woodden dish (like a great Butter-box)
M
1 78 SIR KENELME DIGBIS
which must first be on the inside a little greased with
Butter, and a little Flower sprinkled thereon, to save
the Pudding from sticking to the sides of the dish.
Then put a linnen cloth or handkercher over the
mouth of the dish, and reverse the mouth down-
wards, so that you may tye the Napkin close with
two knots by the corners cross, or with a strong
thred, upon the bottom of the dish, then turned up-
wards ; all which is, that the matter may not get out,
and yet theboilingwaterget through thelinnen upon
it on one side enough to bake the pudding suffi-
ciently. Put the Woodden-dish thus filled and tyed
up into a great Possnet or little Kettle of boiling
water. The faster it boils, the better it will be. The
dish will turn and rowl up and down in the water, as
it gallopeth in boiling. An hours boiling is suffi-
cient. Then unty your linnen, and take it off, and
reverse the mouth of the dish downwards into the
Silver-dish you will serve it up in ; wherein is suffi-
cient melted Butter thickened with beating, and
sweetened to your taste with Sugar, to serve for
Sauce. You may beat a little Sack or Muscadine,
or Rose, or Orange-flower-water with the Sauce ; a
little of any of which mayalso go into the Composi-
tion of the Pudding. If you put in more Flower, or
more then one white of Egg to this proportion, it
will binde the Pudding too close and stiff.
In plain Bag-puddings it makes them much more
savoury, to put into them a little Penny-royal
shrededverysmall,as also other sweet-Herbs. You
must put in so little, as not to taste strong of them,
but onely to quicken the other flat Ingredients.
THe CLOSET OPEDjED 179
ANOTHER BAKED PUDDING ✪ Another Baked Pudding
Page 109 · 2 recipe records on this page
Presented as published in 1910. 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
firm, and of an uniform consistence all over. You need not put in any Butter or Marrow or Suet, or other Spice, but the small proportion of Nutmeg set down, not grated bread. For the Sauce, you pour upon it thickened melted Butter, beaten with a little Sack, or Orange-flower water, and Sugar ; or compounded in what manner you please, as in other such like Puddings.
A GOOD QUAKING BAG-PUDDING Set a quart of good morning Milk upon the fire,having seasoned it with Salt, and sliced or grated Nutmeg. When it beginneth to boil, take it from the fire, and put into it four peny Manchets of light French-bread sliced very thin (If it were Kingstonebread, which is firmer, it must be grated) and a lump of Sweet-butter as big as a Wall-nut, and enough Sugar to season it ; and cover the possnet with a plate to keep the heat in, that the bread may soak perfectly. Whiles this standeth thus, take ten yolks of New-laid-eggs, with one White, and beat them very well with a spoonful or two of Milk ; and when the Milk is cooled enough, pour it (with the bread in it,) into the bason, where the beaten Eggs are, (which likewise should first be sweetned with Sugar to their proportion,) and put about three spoonfuls of fine flower into the composition, and knead them well together. If you will, you may put in a spoonful of Sack or Muscadine, and Ambared Sugar, working all well together ; as also, some lumps of Marrow or Suet shred very small : but it will be very good without either of these. Then put this mixtion into a deep Woodden dish (like a great Butter-box)
M
which must first be on the inside a little greased with Butter, and a little Flower sprinkled thereon, to save the Pudding from sticking to the sides of the dish. Then put a linnen cloth or handkercher over the mouth of the dish, and reverse the mouth downwards, so that you may tye the Napkin close with two knots by the corners cross, or with a strong thred, upon the bottom of the dish, then turned upwards ; all which is, that the matter may not get out, and yet the boiling water get through thelinnen upon it on one side enough to bake the pudding sufficiently. Put the Woodden-dish thus filled and tyed up into a great Possnet or little Kettle of boiling water. The faster it boils, the better it will be. The dish will turn and rowl up and down in the water, as it gallopeth in boiling. An hours boiling is sufficient. Then unty your linnen, and take it off, and reverse the mouth of the dish downwards into the Silver-dish you will serve it up in ; wherein is sufficient melted Butter thickened with beating, and sweetened to your taste with Sugar, to serve for Sauce. You may beat a little Sack or Muscadine, or Rose, or Orange-flower-water with the Sauce ; a little of any of which mayalso go into the Composition of the Pudding. If you put in more Flower, or more then one white of Egg to this proportion, it will binde the Pudding too close and stiff.
In plain Bag-puddings it makes them much more savoury, to put into them a little Penny-royal shredded very small,as also other sweet-Herbs. You must put in so little, as not to taste strong of them, but onely to quicken the other flat Ingredients.
ANOTHER BAKED PUDDING
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A Good Quaking Bag-PuddingAnother Baked Pudding