Butter and sugar the molds. Line with Char-
Prepare the pudding molds with butter and jotte Russe crust No. 97. Fill the centre with
sugar. Cut some Sponge Cake or other plain cake peaches, cherries, and angelica cut in small dice-
in dices; half fill the molds and sprinkle with a few add some browned almonds or crushed macaroons'
sultana raisins and currants, and some finely cut Fill with custard No. 160. Bake in water till the
citron. Pouroveritacustard,saturatethoroughly, custard is set. Serve with chaudeau or cream
and bake in water. Serve with wine, cream or sauce.
fruit sauce.
491.— PUDDING A LA COMTESSE
485.-CHOCOLATE PUDDING. Bakeinthepnddingmoldsthedaybeforeusing,
^ lb. butter, j4 lb. sugar, 1 lb. bread crumbs, small cakes from mixture No. 249. Cut the cake
8 ozs. of cocoa or chocolate, JS< pint milk, 12 eggs, in slices, spread each slice with raspberry or
vanilla extract. strawberry jam, and put together in the shape as
Separate the eggs; cream butter and sugar same they are cut. Before serving, dip the cake in a
as for cakes. With the yolks add the cocoa, milk, hot apricot sauce; put in the dish. Serve with
flavor and crumbs. Beat the whites firm and mix Sauce Macedoine flavored with Kirschwasser or
together. Fill in the buttered aad sugared forms, Maraschino,
and bake in water. Serve with chocolate or
vanilla cream sauce. 492.-PUDDING A LA PARISIENNE.
486.-CHOCOLATE PUDDING. J^ITITa °^f '"/PP"','"''™^»de, flavor
*» wi'ti the grated nnd of one lemon, and while
8 ozs. farina, 2 quarts milk. 8 ozs. sugar, warm mix with two ounces of butter and six yolks
6 ozs. chocolate, 4 ozs. butter. 8 yolks.✪ Biscuit Pudding Beat up four whites of eggs and mix together!
Let the milk and sugar coma to a boil, add the Bake in individual dishes or cups, or bake in
farina and stir constantly: let boil slow till the paper cases. Decorate with a meringue and soma
farina forms a thick mush; take off the fire, add fruit jelly, and serve.
56 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS.
493 —ALEXANDRA PUDDING. 501.— STEAMED DATE PUDDING.
8 ozs. bread crumbs, i quart milk, 2 ozs. butter. Prepare same as for Cocoanut Suet Pudding
the grated rind of i lemon, 8 yolks of egg, 6 No. 496, except omit the cocoanut, and add 1%
whites of egg, 4 ozs. browned and chopped almonds, pounds of dates cut in small pieces.
Prepare same as for pudding No. 476. Steam A nice combination can be made with cocoanut,
or bake in water; turn from the molds, and serve orange peel, figs and dates in smaller quantities,
with a nice strawberry or raspberry sauce, or after the same recipe,
pour over a diluted fruit jam. Serve with a nice cream or wine sauce.
494.-COLLEGE PUDDING. 502.-PUDDING A LA COBURG.
2 lbs. white bread crumbs, 8 ozs. beef suet, ^ ,b. crumbs, % lb. butter, 6 ozs. sugar, 12 eggs,
H pint of milk, % lb. currants, 4 ozs. sugar, 4 ozs. currants, 4 ozs. sultanas, 4 ozs. orange peel,
the grated rind of I lemon, 5 eggs, % a nutmeg, ^ ^.^ ,.;,,„„_ ^ ^.^^ ^j ^j,j^_ ^ j.^^,^ ^^
grated, % lb. citron and orange peel chopped fine, ^ ^^^^^ ^j ^^j^
a pinch of salt.
„.,,.,. ,, , .,, separate the eggs; cream butter and sugar with
Mix the dry ingredients, add eggs and milk; ., _ ,, ,, .„ , ^ , ,Z t ■
, .,i ^ , ' ^^ ... the yolks; add milk and crumbs, also the fruit
steam or boil for two to three hours; cut in slices , 1 d ^ ..t t-, ^ 3 j
. , . , and peel. Beat the whites firm and draw :n
and serve with wine or lemon sauce. ,. ,., _.,, . ^ , _,, , , .
lightly. Fill into forms. Steam or bake in
495.— CUMBERLAND PUDDING. water for one hour. Serve with English rum
2 lbs. bread crumbs, ^ lb. flour, i^ lt>. suet, sauce No, 419.
I lb. apples, peeled and cut in dice, ^ lb. currants, 503, -DIPLOMATIC PUDDING. BAKED.
M lb. seeded raisins, 12 ozs. sugar, }^ pint milk, „ ^^ ,, , ■, ■. ■. ....
.. »j.j ,•• t i_.„ „„„> Butter the molds and decorate with slices of
Page 65 · 2 recipe records on this page
Presented as published in 1907. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Butter and sugar the molds. Line with Char-
Prepare the pudding molds with butter and jotte Russe crust No. 97. Fill the centre with
sugar. Cut some Sponge Cake or other plain cake peaches, cherries, and angelica cut in small dice-
in dices; half fill the molds and sprinkle with a few add some browned almonds or crushed macaroons'
sultana raisins and currants, and some finely cut Fill with custard No. 160. Bake in water till the
citron. Pouroveritacustard,saturatethoroughly, custard is set. Serve with chaudeau or cream
and bake in water. Serve with wine, cream or sauce.
fruit sauce.
491.— PUDDING A LA COMTESSE
485.-CHOCOLATE PUDDING. Bakeinthepnddingmoldsthedaybeforeusing,
^ lb. butter, j4 lb. sugar, 1 lb. bread crumbs, small cakes from mixture No. 249. Cut the cake
8 ozs. of cocoa or chocolate, JS< pint milk, 12 eggs, in slices, spread each slice with raspberry or
vanilla extract. strawberry jam, and put together in the shape as
Separate the eggs; cream butter and sugar same they are cut. Before serving, dip the cake in a
as for cakes. With the yolks add the cocoa, milk, hot apricot sauce; put in the dish. Serve with
flavor and crumbs. Beat the whites firm and mix Sauce Macedoine flavored with Kirschwasser or
together. Fill in the buttered aad sugared forms, Maraschino,
and bake in water. Serve with chocolate or
vanilla cream sauce. 492.-PUDDING A LA PARISIENNE.
486.-CHOCOLATE PUDDING. J^ITITa °^f '"/PP"','"''™^»de, flavor
*» wi'ti the grated nnd of one lemon, and while
8 ozs. farina, 2 quarts milk. 8 ozs. sugar, warm mix with two ounces of butter and six yolks
6 ozs. chocolate, 4 ozs. butter. 8 yolks. Beat up four whites of eggs and mix together!
Let the milk and sugar coma to a boil, add the Bake in individual dishes or cups, or bake in
farina and stir constantly: let boil slow till the paper cases. Decorate with a meringue and soma
farina forms a thick mush; take off the fire, add fruit jelly, and serve.
56 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS.
493 —ALEXANDRA PUDDING. 501.— STEAMED DATE PUDDING.
8 ozs. bread crumbs, i quart milk, 2 ozs. butter. Prepare same as for Cocoanut Suet Pudding
the grated rind of i lemon, 8 yolks of egg, 6 No. 496, except omit the cocoanut, and add 1%
whites of egg, 4 ozs. browned and chopped almonds, pounds of dates cut in small pieces.
Prepare same as for pudding No. 476. Steam A nice combination can be made with cocoanut,
or bake in water; turn from the molds, and serve orange peel, figs and dates in smaller quantities,
with a nice strawberry or raspberry sauce, or after the same recipe,
pour over a diluted fruit jam. Serve with a nice cream or wine sauce.
494.-COLLEGE PUDDING. 502.-PUDDING A LA COBURG.
2 lbs. white bread crumbs, 8 ozs. beef suet, ^ ,b. crumbs, % lb. butter, 6 ozs. sugar, 12 eggs,
H pint of milk, % lb. currants, 4 ozs. sugar, 4 ozs. currants, 4 ozs. sultanas, 4 ozs. orange peel,
the grated rind of I lemon, 5 eggs, % a nutmeg, ^ ^.^ ,.;,,„„_ ^ ^.^^ ^j ^j,j^_ ^ j.^^,^ ^^
grated, % lb. citron and orange peel chopped fine, ^ ^^^^^ ^j ^^j^
a pinch of salt.
„.,,.,. ,, , .,, separate the eggs; cream butter and sugar with
Mix the dry ingredients, add eggs and milk; ., _ ,, ,, .„ , ^ , ,Z t ■
, .,i ^ , ' ^^ ... the yolks; add milk and crumbs, also the fruit
steam or boil for two to three hours; cut in slices , 1 d ^ ..t t-, ^ 3 j
. , . , and peel. Beat the whites firm and draw :n
and serve with wine or lemon sauce. ,. ,., _.,, . ^ , _,, , , .
lightly. Fill into forms. Steam or bake in
495.— CUMBERLAND PUDDING. water for one hour. Serve with English rum
2 lbs. bread crumbs, ^ lb. flour, i^ lt>. suet, sauce No, 419.
I lb. apples, peeled and cut in dice, ^ lb. currants, 503, -DIPLOMATIC PUDDING. BAKED.
M lb. seeded raisins, 12 ozs. sugar, }^ pint milk, „ ^^ ,, , ■, ■. ■. ....
.. »j.j ,•• t i_.„ „„„> Butter the molds and decorate with slices of