J lb. fillet beef from the undercut of sirloin not
cooked, chopped extremely fine ;
2\ lbs. suet, picked, chopped, and sifted ;
4c8 PLUM PUDDING.
2\ lbs. currants, washed and dried ;
i^ lbs. raisins, stoned, chopped ;
\\ lbs. apples, chopped fine;
2 lbs. loaf sugar ;
Six large, or nine small lemons ; peel grated, juice
squeezed ;
\\ ozs. mixed spice ;
\ oz. salt.
A little brandy and sherry to be added afterwards.
Plum Pudding.
I lb. raisins 1 , , , , . ,
,, ^ \ washed, stoned, dried ;
I lb. currants J
I lb. suet, chopped fine ;
\ lb. sugar, and a pinch of salt ;
\ lb. mixed peel, chopped fine ;
\ lb. breadcrumbs.
Mix with six eggs and a gill of milk.
Butter a mould, taking care to wash all salt out
of the butter before using ; fill the mould with the
pudding mixture ; place paper over and tie in a cloth.
The plum pudding is to be put on in boiling
water, and kept at the boil for five hours.
Turn out on a napkin, and sprinkle the top with
white sugar.
Serve a brandy sauce in a sauce-boat ; or better
than sauce, plain cream.
Christmas Puddings for Twenty-six People.
6 lbs. flour ;
6 lbs. suet, chopped and sifted ;
WINE SAUCE. 409
4 lbs. raisins, stoned and chopped ;
2 lbs. currants, carefully washed and dried ;
1 tablespoonful ground ginger ;
A little nutmeg ;
A little salt ;
2 lbs. treacle ;
\ pint milk ;
\ pint brandy✪ Mincemeat ;
Fifteen eggs.
Thoroughly mixed and amalgamated.
To be made into two or more puddings, and
boiled in cloths for ten hours. Plum puddings should
be made and boiled several days before they are
served.
Wine Sauce for Puddings.
Six eggs, yolks only ;
I oz. sugar ;
\ pint sherry ;
The zest of a lemon.
Warm till the sauce is about the consistence of
cream.
If brandy is used instead of wine, it must be
diluted with water, and the juice of a lemon added.
A little more sugar will be required.
Wine Sauce No. 2.
Bring slowly to the boiling point \ pint of wine,
then add to it the yolks of four eggs, and i cupful of
sugar ; whip it on the fire until it is in a state of
high froth, and a little thick ; remove, and use as
required.
4IO SWEET SAUCES.
Wine Sauce No. 3.
I pint water, i cupful sugar, i small teaspoonful
arrowroot, I teaspoonful each of essence of lemon and
cinnamon, \ gill white wine.
Rum or brandy may be used instead of wine, and
in that case the cinnamon is to be omitted.
Fruit and Syrup Sauces.
When fresh fruit is to be had, the flavour is far
superior to that of preserved fruits. The fruit is to
be made to give its juice by simmering in a saucepan.
Pineapple and apricots must be simmered in a small
quantity of water. The pulp or juice is passed
through a tamis, sweetened to taste, and, if liked,
flavoured by wine or lemon juice.
When preserved fruit or fruit syrups are used,
sugar is not added,
(See also the chapter on ices for fruit mixtures.)
Chaudeau Sauce. ✪ Chaudeau Sauce
Page 164 · 3 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
½ lb. fillet beef from the undercut of sirloin not cooked, chopped extremely fine ;
2\ lbs. suet, picked, chopped, and sifted ;
4c8 PLUM PUDDING.
2\ lbs. currants, washed and dried ; i^ lbs. raisins, stoned, chopped ; \\ lbs. apples, chopped fine; 2 lbs. loaf sugar ;
Six large, or nine small lemons ; peel grated, juice squeezed ;
\\ ozs. mixed spice ;
\ oz. salt.
A little brandy and sherry to be added afterwards.
Plum Pudding.
I lb. raisins 1 , , , , . ,
,, ^ \ washed, stoned, dried ;
I lb. currants J
I lb. suet, chopped fine ; \ lb. sugar, and a pinch of salt ; \ lb. mixed peel, chopped fine ; \ lb. breadcrumbs.
Mix with six eggs and a gill of milk.
Butter a mould, taking care to wash all salt out of the butter before using ; fill the mould with the pudding mixture ; place paper over and tie in a cloth.
The plum pudding is to be put on in boiling water, and kept at the boil for five hours.
Turn out on a napkin, and sprinkle the top with white sugar.
Serve a brandy sauce in a sauce-boat ; or better than sauce, plain cream.
Christmas Puddings for Twenty-six People.
6 lbs. flour ;
6 lbs. suet, chopped and sifted ;
WINE SAUCE. 409
4 lbs. raisins, stoned and chopped ;
2 lbs. currants, carefully washed and dried ;
1 tablespoonful ground ginger ; A little nutmeg ;
A little salt ;
2 lbs. treacle ; \ pint milk ;
\ pint brandy ; Fifteen eggs.
Thoroughly mixed and amalgamated.
To be made into two or more puddings, and boiled in cloths for ten hours. Plum puddings should be made and boiled several days before they are served.
Wine Sauce for Puddings.
Six eggs, yolks only ; I oz. sugar ; \ pint sherry ; The zest of a lemon.
Warm till the sauce is about the consistence of cream.
If brandy is used instead of wine, it must be diluted with water, and the juice of a lemon added. A little more sugar will be required.
Wine Sauce No. 2.
Bring slowly to the boiling point \ pint of wine, then add to it the yolks of four eggs, and i cupful of sugar ; whip it on the fire until it is in a state of high froth, and a little thick ; remove, and use as required.
4IO SWEET SAUCES.
Wine Sauce No. 3.
I pint water, i cupful sugar, i small teaspoonful arrowroot, I teaspoonful each of essence of lemon and cinnamon, \ gill white wine.
Rum or brandy may be used instead of wine, and in that case the cinnamon is to be omitted.
Fruit and Syrup Sauces.
When fresh fruit is to be had, the flavour is far superior to that of preserved fruits. The fruit is to be made to give its juice by simmering in a saucepan. Pineapple and apricots must be simmered in a small quantity of water. The pulp or juice is passed through a tamis, sweetened to taste, and, if liked, flavoured by wine or lemon juice.
When preserved fruit or fruit syrups are used, sugar is not added,
(See also the chapter on ices for fruit mixtures.)
Chaudeau Sauce.
Records on this page
MincemeatPlum PuddingChaudeau Sauce