One oup of sweet eream, the same of molasses, a oup of hot
water, two teaspoons of each of the following spices : cloves, cin-
camon and allspice; a teaspoon of ginger and one of ground
mace, flour enough to make a batter the consistence of pound-
cake ; add a teaspoon of soda, two of cream of tartar and two
eups of stoned raisins✪ Steamed Pudding ; butter a mould, pour it in, cover tightly
and steam three hours. To be eaten with wine-sauce.
* Suet Pudding, Ho. 1.
One ooffeecup of suet chopped fine, one of stoned raisins out
m half, one of sweet milk, one of molasses, three of flour, and a
teaspoonful of soda✪ Suet Pudding, No. 1 ; stir all well together, putting the milk with
(he soda dissolved in it the last ; butter a mould, pour in the
pudding, cover closely so that no water can get in it, and boil
three hours. Serve with wine-sauce. This is a very niee
pudding.
Suet Pudding, Vo. 2.
Boil a pint of new milk, stir into it three-quarters of a ten-
cent baker's loaf, grated finely ; add a teacup of molasses, a
little salt, a quarter of a pound of beef suet finely shred, a poond
Ill
B ^^O-E' 1
sis 2.il
" 3 S'Sg E.&
ll'TII
'Is'lll
PASTRY, PUDDINQS, Ae. 196
of niBins stoned, or the same of onrrants, wbiohever you Kave
by youy aad the peel and juioe of a firesh orange — a tablespoon
of floor to be mixed through the fruit✪ Suet Pudding, No. 2. Boil one hour and a
quarter. To be eaten with wine-sauoe.
* Suet Pudding, Vo. 3.
Chop six ounoes of suet very fine, put it in a basin with six
ounees of flour, two ounces of bread crumbs, and a pinch of salt;
beat three eggs, add to them eight tablespoonsftil of milk✪ Suet Pudding, No. 3, beat
all well together ; butter a pudding-mould, pour the pudding in,
ooyer yery closely, and boil two hours.
Summer Pudding.
Take a quart of ripe currants stripped from their stalks ; oover
the bottom of a pudding-dish with shoes of bread without the
orust, buttered slightly; put a layer of the currants oyer the
bread, cover them thickly with sugar; then another layer of
eurrants and sugar, and so on until the dish is filled ; cover the
top with thin slices of bread and butter✪ Summer Pudding, bake in a quick oven
half an hour ; serve with cream, either warm or cold. Cherries,
raspberries or plums may be used in the place of currants, or
any stewed fruity if preferred ; if the fruit is stewed, bake
fifteen minutes.
* Tapioea Pudding, Ho. 1.
Soak three tablespoons of tapioca in water three hours, put
the same in a quart of milk, draining off the water; boil fifteen
minutes. Beat the yolks of four eggs, add to them a coffeecup
of sugar, stir them into the pudding five minutes before taking
from the fire, flavor with vanilla or lemon. Beat the whites of
^0 oggB to a stiff froth with five tablespoons of powdered sugar,
eover the pudding with it, shape nicely with the back of a spoon,
and bake five minutes.
This pudding is very nice with two tablespoons of prepared
eoeoanut stirred into the yolks and sugar, instead of the lemon
or vanilla. The nut is also sprinkled over the top of the
mMngue before putting in the oven.
196 COOKERY FROM EXPERIENOS.
Tapioea Pndding, H^ S.
Put three tablespoonsf al of tapioca in oold water and sotk aD
night; in the morning drain off the water and put it ever the
fire in a quart of milk ; boil slowly half an nour, er until the
tapioca is dissolved ; then add the yolks of three eggs, beaten
with three heaping tablespoonsfnl of powdered sugar, and bofl
nntO the consistence of cnsiard ; remove it firom the fire, flaTor
with yanilla or peach-water, stir in the whites of the eggs beaten
to a stiff froth, pour into the dish you will serve it in, and set
away to cool.
Tapioca Pudding, Vo. S. ✪ Tapioca Pudding, No. 1
Page 93 · 8 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
One cup of sweet cream, the same of molasses, a cup of hot water, two teaspoons of each of the following spices : cloves, cinnamon and allspice; a teaspoon of ginger and one of ground mace, flour enough to make a batter the consistence of poundcake ; add a teaspoon of soda, two of cream of tartar and two cups of stoned raisins ; butter a mould, pour it in, cover tightly and steam three hours. To be eaten with wine-sauce.
* Suet Pudding, Ho. 1.
One coffeecup of suet chopped fine, one of stoned raisins cut in half, one of sweet milk, one of molasses, three of flour, and a teaspoonful of soda ; stir all well together, putting the milk with the soda dissolved in it the last ; butter a mould, pour in the pudding, cover closely so that no water can get in it, and boil three hours. Serve with wine-sauce. This is a very niee pudding.
Suet Pudding, Vo. 2.
Boil a pint of new milk, stir into it three-quarters of a tencent baker's loaf, grated finely ; add a teacup of molasses, a little salt, a quarter of a pound of beef suet finely shred, a poond
B ^^O-E' 1
sis 2.il " 3 S'Sg E.&
ll'TII
'Is'lll
PASTRY, PUDDINQS, Ae. 196
of raisins stoned, or the same of currants, whichever you have by you; aand the peel and juice of a fresh orange— a tablespoon of floor to be mixed through the fruit. Boil one hour and a quarter. To be eaten with wine-sauce.
* Suet Pudding, Vo. 3. Chop six ounces of suet very fine, put it in a basin with six ounces of flour, two ounces of bread crumbs, and a pinch of salt; beat three eggs, add to them eight tablespoonfuls of milk, beat all well together ; butter a pudding-mould, pour the pudding in, cover very closely, and boil two hours.
Summer Pudding. Take a quart of ripe currants stripped from their stalks ; oover the bottom of a pudding-dish with slices of bread without the crust, buttered slightly; put a layer of the currants over the bread, cover them thickly with sugar; then another layer of currants and sugar, and so on until the dish is filled ; cover the top with thin slices of bread and butter, bake in a quick oven half an hour ; serve with cream, either warm or cold. Cherries, raspberries or plums may be used in the place of currants, or any stewed fruity if preferred ; if the fruit is stewed, bake fifteen minutes.
* Tapioea Pudding, Ho. 1.
Soak three tablespoons of tapioca in water three hours, put the same in a quart of milk, draining off the water; boil fifteen minutes. Beat the yolks of four eggs, add to them a coffeecup of sugar, stir them into the pudding five minutes before taking from the fire, flavor with vanilla or lemon. Beat the whites of ^0 oggB to a stiff froth with five tablespoons of powdered sugar, eover the pudding with it, shape nicely with the back of a spoon, and bake five minutes.
This pudding is very nice with two tablespoons of prepared coconut stirred into the yolks and sugar, instead of the lemon or vanilla. The nut is also sprinkled over the top of the meringue before putting in the oven.
Tapioea Pndding, H^ S.
Put three tablespoonfuls of tapioca in oold water and soak all night; in the morning drain off the water and put it ever the fire in a quart of milk ; boil slowly half an hour, or until the tapioca is dissolved ; then add the yolks of three eggs, beaten with three heaping tablespoonfuls of powdered sugar, and boil unto the consistence of custard ; remove it from the fire, flavor with vanilla or peach-water, stir in the whites of the eggs beaten to a stiff froth, pour into the dish you will serve it in, and set away to cool.
Tapioca Pudding, Vo. S.
Records on this page
Spanish PuddingSteamed PuddingSuet Pudding, No. 1Suet Pudding, No. 2Suet Pudding, No. 3Summer PuddingTapioca Pudding, No. 1Tapioca Pudding, No. 2