Send up with a rum sauce.
Eve's Pudding.
6 ozs. breadcrumbs ;
6 ozs. beef suet, chopped very fine ;
6 ozs. chopped apples ;
6 ozs. currants or sultanas ;
Four eggs well beaten ;
Sugar to taste ; and lemon peel✪ Eve's Pudding.
Boil in a shape. Serve with wine sauce
German Pudding.
2 ozs. rice boiled in i pint milk ;
6 ozs. beef suet ;
6 ozs. sultanas, chopped fine ;
Three eggs ;
A little sugar and lemon peel.
MARMALADE PUDDING. 395
" Bake in a mould ; turn out and serve with sauce,
as follows : —
Three eggs well beaten ;
A wine-glass of Chablis ;
A squeeze of lemon ; lemon peel.
Whisk whilst warming. If preferred, the sauce
can be sent up in a sauce boat.
Sauce made with fruit syrup may be used instead
of the ^^^ sauce.
Marmalade Pudding.
I teacupful sour milk, or buttermilk ;
I tablespoonful brown sugar ;
I tablespoonful marmalade ;
\ teaspoonful carbonate of soda ;
The yolks of two eggs beaten up in the milk ;
6 ozs. of flour ;
Whisk the whites of eggs and stir in✪ Marmalade Pudding.
Steam quickly for half an hour, letting it stand a
little longer at the side of the fire. Serve with mar-
malade sauce.
Irish Puddings.
Take one ^gg, and its weight in sugar, in flour,
and in butter. Add a M^xy little lemon juice, and
grated lemon peel.
Beat it well and lightly for nearly a quarter of an
hour ; pour it into small tins and bake for twenty
minutes.
This quantity makes three cup puddings.
BAKE WELL PUDDING.
Bakewell Pudding.
\ lb. biscuit crumbs (finger) ;
6 ozs. sugar ;
1 gill cream ;
2 ozs. dried cherries ;
•J lb. cored pears ;
6 eggs ;
2 dozen almonds✪ Bakewell Pudding.
Butter a pie dish. Mix biscuit crumbs, sugar, and
cream together in a basin ; put a layer of it in the
pie-dish, then a layer of pears cut thin, then a layer of
breadcrumbs, then dried cherries, crumbs, and almonds ;
beat two eggs between the successive layers, reserving
one for the top to ornament with dried cherries and
almonds. A little salt and sugar should be mixed
with the Qgg before being whipped.
Bake twenty minutes.
Indian Corn Pudding {baked).
(American Recipe.)
Take one quart of boiled milk, stir in seven spoons-
ful of Indian corn meal while still boiling hot, mix it
quite thin ; when it is moderately warm, add molasses,
a little ginger and salt, four eggs, a lump of butter the
size of an Qgg, and bake.
Indian Corn Pudding {boiled).
(American Recipe.)
Take one teacupful of molasses, one piece of suet
CHOCOLATE PUDDING. 397
the size of two eggs chopped fine, three spoonsful of
Indian corn meal ; scald the meal with boiling water,
or milk, mix it quite thin ; when it is nearly cold, add
four eggs well beaten. It requires three hours' boiling
in a strong cloth.
Chocolate Pudding.
\ lb. chocolate (Compagnie Coloniale, without
sugar) ;
\ lb. stale sponge cake, or rusks in crumbs ;
\ lb. sugar ;
I pint new milk ;
6 eggs ;
\ lb. butter✪ Chocolate Pudding.
Rub the butter and sugar to a cream, add the
yolks of eggs, well beaten. Stir in the grated choco-
late dissolved in the milk, and lastly the whites of
Ggg well beaten.
Bake in a souffle case three-quarters of an hour,
or steam in a plain mould.
Bread and Butter Pudding.
Cut thin slices of stale bread, butter them, and fit
them into your pudding dish till it is half full. ✪ Bread and Butter Pudding
Page 159 · 6 recipe records on this page
Presented as published in 1882. 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
Send up with a rum sauce.
Eve's Pudding.
6 ozs. breadcrumbs ;
6 ozs. beef suet, chopped very fine ;
6 ozs. chopped apples ;
6 ozs. currants or sultanas ;
Four eggs well beaten ;
Sugar to taste ; and lemon peel.
Boil in a shape. Serve with wine sauce
German Pudding.
2 ozs. rice boiled in i pint milk ; 6 ozs. beef suet ;
6 ozs. sultanas, chopped fine ;
Three eggs ;
A little sugar and lemon peel.
MARMALADE PUDDING. 395
" Bake in a mould ; turn out and serve with sauce, as follows : —
Three eggs well beaten ; A wine-glass of Chablis ; A squeeze of lemon ; lemon peel.
Whisk whilst warming. If preferred, the sauce can be sent up in a sauce boat.
Sauce made with fruit syrup may be used instead of the wine sauce.
Marmalade Pudding.
I teacupful sour milk, or buttermilk ;
I tablespoonful brown sugar ;
I tablespoonful marmalade ;
\ teaspoonful carbonate of soda ;
The yolks of two eggs beaten up in the milk ;
6 ozs. of flour ;
Whisk the whites of eggs and stir in.
Steam quickly for half an hour, letting it stand a little longer at the side of the fire. Serve with marmalade sauce.
Irish Puddings.
Take one egg, and its weight in sugar, in flour, and in butter. Add a very little lemon juice, and grated lemon peel.
Beat it well and lightly for nearly a quarter of an hour ; pour it into small tins and bake for twenty minutes.
This quantity makes three cup puddings.
BAKE WELL PUDDING.
Bakewell Pudding.
\ lb. biscuit crumbs (finger) ; 6 ozs. sugar ;
1 gill cream ;
2 ozs. dried cherries ; •J lb. cored pears ;
6 eggs ;
2 dozen almonds.
Butter a pie dish. Mix biscuit crumbs, sugar, and cream together in a basin ; put a layer of it in the pie-dish, then a layer of pears cut thin, then a layer of breadcrumbs, then dried cherries, crumbs, and almonds ; beat two eggs between the successive layers, reserving one for the top to ornament with dried cherries and almonds. A little salt and sugar should be mixed with the egg before being whipped.
Bake twenty minutes.
Indian Corn Pudding {baked).
(American Recipe.)
Take one quart of boiled milk, stir in seven spoonsful of Indian corn meal while still boiling hot, mix it quite thin ; when it is moderately warm, add molasses, a little ginger and salt, four eggs, a lump of butter the size of an Qgg, and bake.
Indian Corn Pudding {boiled).
(American Recipe.)
Take one teacupful of molasses, one piece of suet
CHOCOLATE PUDDING. 397
the size of two eggs chopped fine, three spoonsful of Indian corn meal ; scald the meal with boiling water, or milk, mix it quite thin ; when it is nearly cold, add four eggs well beaten. It requires three hours' boiling in a strong cloth.
Chocolate Pudding.
\ lb. chocolate (Compagnie Coloniale, without sugar) ;
\ lb. stale sponge cake, or rusks in crumbs ;
\ lb. sugar ;
I pint new milk ;
6 eggs ;
\ lb. butter.
Rub the butter and sugar to a cream, add the yolks of eggs, well beaten. Stir in the grated chocolate dissolved in the milk, and lastly the whites of Ggg well beaten.
Bake in a souffle case three-quarters of an hour, or steam in a plain mould.
Bread and Butter Pudding.
Cut thin slices of stale bread, butter them, and fit them into your pudding dish till it is half full.
Records on this page
Eve's PuddingEve's PuddingMarmalade PuddingBakewell PuddingChocolate PuddingBread and Butter Pudding