Roll nine soda-crackers very fine, pour over them a pint and
a half of new milk ; let them stand, whilst you rub to a cream
three-quarters of a pound of butter and a pound and a half of
fine white sugar ; beat the whites of six eggs very light, then
beat the yolks a little and gradually add the whites to them ;
stir them into the butter and sugar, and add to them the rind
of two and the juice of three lemons✪ Lemon Pudding, No. 1, then the crackers and
milk ; line your pie-plates with puff-paste crust, fill them, and
bake twenty minutes.
FASTBY, PUDDINGS, Ac 189
English Becipe for Lemon Puddings.
Three tablespoonsfol of rice floor, one quart of milk, six eggs,
the juice and rind of two lemons, and sugar to your taste. Put
Ihe milk over the fire in a farina-boiler, leaving out a little to
mix with the rice flour. When it boils, stir in the rice flour,
mixed to a paste with the milk you left out When it thickens,
add a quarter of a pound of butter✪ Lemon Puddings and stir well. When cool,
add the eggs beaten separately very light ; then the juice and
rind of the lemons. Bake in puff paste.
* One Lemon Pudding.
Put a teacup of sifted or powdered sugar into a teacup of cold
water, bring to a boil, then stir in a heaping tablespoonful of
com starch mixed in a little cold water, and the beaten yolks of
two eggs; stir briskly. When well mixed, boil about four
minutes, take it from the fire, and add the grated rind and juice
of one large or two small lemons; bake a crust (scoring the
bottom to prevent its puffing up), in a pie-dish, fill it with the
mixture, beat up the whites of the eggs with two heaping table-
spoonsful of powdered sugar, spread it over the top, and brown
slightly in a quick oven.
* Two Lemon Puddings.
Beat the yolks only of four eggs until perfectly light, add
eight heaping tablespoons of sifted or powdered sugar, and beat
again ; then add two tablespoons of melted butter, the juice of
two and the grated rind of one lemon ; beat all well together,
and bake in pufF paste crust ; whilst the pies are baking, make
a meringue of the whites of the eggs beaten with four or five
tablespoons of powdered sugar. When the puddings come out
of the oven, spread them over with the meringue, shaping it
with a spoou; and brown slightly in a quick oven.
* Hashville Pudding.
Stone and stew with plenty of sugar fine ripe cherries, out
rather thin slices of broad, batter ^hem, place a layer in a pud
190 OOOKEBT FROM EXPERISNCB.
L, then a layer of the ^it whikt it u warm, then anotket
layer of bread and butter with a layer of fruit, until the diah it
flill; pour over the top a glass of brandy, eorer with a oiA-
xingnei brown slightly, and serve it oold.
* Hottingham Pudding.
Pare and oore eight or ten pippins, or other tart and juioy
apples, place them in a pudding-dish and fill the oentre of eaob
apple with sugar ; put a strip of lemon or orange, with the pee}
on it, down through the sugar. Make a batter of a pint of milk,
four eggs, and five tablespoonsful of flour, with a pinoh of salt ;
pour it over the apples, and bake about three^uarters of as
hour. Serve with wine-sauce.
* Orange Pudding, Ho. 1.
Grate the yellow rind and squeeze the juice of two large tar^
oranges, stir to a cream half a pound of butter and the same of
white sugar; add a wine-glass of mixed wine and brandy ] beat
very light six eggs separately and then together, add them te
the butter and sugar, then the juice and rind of the oranges j
line your pie-dishes with puff paste, fill them with the mixture,
bake about half an hour in a quick oven. When cold| sift ovei
them powdered sugar. You may add the juioe of a lemon if
you wish them tart.
Orange Pudding, Ho. 2. ✪ Plum Pudding
Page 90 · 5 recipe records on this page
Presented as published in 1905. 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
Roll nine soda-crackers very fine, pour over them a pint and a half of new milk ; let them stand, whilst you rub to a cream three-quarters of a pound of butter and a pound and a half of fine white sugar ; beat the whites of six eggs very light, then beat the yolks a little and gradually add the whites to them ; stir them into the butter and sugar, and add to them the rind of two and the juice of three lemons, then the crackers and milk ; line your pie-plates with puff-paste crust, fill them, and bake twenty minutes.
FASTBY, PUDDINGS, Ac 189
English Recipe for Lemon Puddings.
Three tablespoonfuls of rice flour, one quart of milk, six eggs, the juice and rind of two lemons, and sugar to your taste. Put Ihe milk over the fire in a farina-boiler, leaving out a little to mix with the rice flour. When it boils, stir in the rice flour, mixed to a paste with the milk you left out When it thickens, add a quarter of a pound of butter and stir well. When cool, add the eggs beaten separately very light ; then the juice and rind of the lemons. Bake in puff paste.
* One Lemon Pudding.
Put a teacup of sifted or powdered sugar into a teacup of cold water, bring to a boil, then stir in a heaping tablespoonful of com starch mixed in a little cold water, and the beaten yolks of two eggs; stir briskly. When well mixed, boil about four minutes, take it from the fire, and add the grated rind and juice of one large or two small lemons; bake a crust (scoring the bottom to prevent its puffing up), in a pie-dish, fill it with the mixture, beat up the whites of the eggs with two heaping tablespoonsful of powdered sugar, spread it over the top, and brown slightly in a quick oven.
* Two Lemon Puddings.
Beat the yolks only of four eggs until perfectly light, add eight heaping tablespoons of sifted or powdered sugar, and beat again ; then add two tablespoons of melted butter, the juice of two and the grated rind of one lemon ; beat all well together, and bake in puff paste crust ; whilst the pies are baking, make a meringue of the whites of the eggs beaten with four or five tablespoons of powdered sugar. When the puddings come out of the oven, spread them over with the meringue, shaping it with a spoou; and brown slightly in a quick oven.
* Hashville Pudding.
Stone and stew with plenty of sugar fine ripe cherries, cut rather thin slices of bread, batter them, place a layer in a pud
L, then a layer of the ^it whikt it u warm, then anotket layer of bread and butter with a layer of fruit, until the diah it flill; pour over the top a glass of brandy, eorer with a oiAxingnei brown slightly, and serve it oold.
* Hottingham Pudding.
Pare and core eight or ten pippins, or other tart and juioy apples, place them in a pudding-dish and fill the centre of each apple with sugar ; put a strip of lemon or orange, with the pee} on it, down through the sugar. Make a batter of a pint of milk, four eggs, and five tablespoonsful of flour, with a pinoh of salt ; pour it over the apples, and bake about three-quarters of an hour. Serve with wine-sauce.
* Orange Pudding, Ho. 1.
Grate the yellow rind and squeeze the juice of two large tart oranges, stir to a cream half a pound of butter and the same of white sugar; add a wine-glass of mixed wine and brandy; beat very light six eggs separately and then together, add them to the butter and sugar, then the juice and rind of the oranges; line your pie-dishes with puff paste, fill them with the mixture, bake about half an hour in a quick oven. When cold, sift over them powdered sugar. You may add the juioe of a lemon if you wish them tart.
Orange Pudding, Ho. 2.
Records on this page
Lemon Pudding, No. 1Lemon PuddingsPlum PuddingOne Lemon PuddingTwo Lemon Puddings