Six ounces of flour, three eggs, and a pinch of salt✪ Batter Pudding ; beat the
eggs, stir in the flour and salt, stir in milk gradually until the
thickness of cream, put it in a buttered pudding-dish, and bake
three-quarters of an hour, or boil it in a pudding-bag or cloth
well floured an hour and a half.
5. Hewmarket Pudding.
Boil a pint of milk, with the peel cut thin of half a lemon,
and a stick of cinnamon ; boil gently flve minutes, beat the yolks
of five eggs, and the whites of three separately and then togetheri
add the milk, sweeten to your taste with white sugar, then strain
it; cut slices of bread very thin, butter both sides, lay a layer
in a buttered pudding-dish, and spread thickly with dried cur-
rants which have been washed and dri✪ Newmarket Puddinged, then another layer of
bread and butter and currants until the dish is full ; pour over
the custard, grate nutmeg over the top, and put a sprinkling of
cinnamon, and bake half an hour.
6. Cabinet Pudding, Ho. 8.
Butter a half melon-mould, stick all over with preserved
cherries or rabins, put in layers of bread and butter✪ Cabinet Pudding and cherries
or currants as above, pour the custard over, and cover the mould
tightly ; set it in boiling water to come within half an inch of
the top, and boil an hour ai i a half; turn out and serve
wine-sauce.
PA8TBT, PUDDINGS, Ae. 199
7. Spring Fruit Paddingpi.
Peel and wash about four dozen stalks of rhubarb, eut it in
small pieces, and put it in a stew-pan with sugar to make it very
sweet, set it over the fire, and oook until like marmalade ; a few
minutes does this ; pass it through a sieve, then add the peel of
a j&esh lemon grated, a little nutmeg, two ounces of butteri the
yolks of six eggs and the whites of two✪ Spring Fruit Pudding ; mix well together, line
your pie-dishes with puff paste crust, fill them^ and bake half
an hour.
8. Spring Fruit Cream.
Prepare a marmalade of the rhubarb the same as ai>ove, to
which add a pint of rich cream, dissolve in a little milk^ half ar
ounce of gelatine✪ Spring Fruit Cream ; stir it in the marmalade and pour into a form
Set it in ice several hours before it is wanted and serve with
cream. Add the dissolved gelatine whilst the marmalade is hot
* Cottage Cheese.
Pour a pan of thick sour milk into a bag made for the pur-
pose— -of strainer-cloth or rather thin crash ; tie it loosely an^
hang it to drain for five or six hours ; when dry, turn it out, rub
it with the back of a wooden spoon until every lump is out of it,
add rich cream and a little salt✪ Cottage Cheese, and rub to a smooth paste
Serve in a glass or china dish, with a little pepper on the top.
* Brown Betty.
Cover the bottom of a pudding-dish with stale rusk grated
finely, or bread crumbs if you have no rusk ; put a layer of
thinly sliced tart apple on them, sprinkle them plentifully wit^
sugar, and scatter little pieces of butter thickly over them ; then
add more crumbs, apples, sugar and butter until the dish is full ;
put crumbs for the top layer, sprinkled with sugar and batter,
pour over the top three-quarters of a teacup of syrup molasses✪ Brown Betty,
thinned with a little boiling water. Bake until the top Is well
browned and the apples are tender. To be eaten hot with
wine-sauce, or only a little warm with cream. Season each Aaycr
with a sprinkling of cinnamon and a little nutmeg.
aOO aOOKERY FBlM EXPERIENCE.
* Apple Tapiooa» Ho. 1.
Softk a ooffeeoup of tapioca m cold water all nigbti pare and
eore six lai^ tart apples, put them in a padding-diah, fill the
eentre of each apple with batter and sugar, pour the tapioca oyer
the apples, and bake in a quick oven until the apples are soft
Serve cold with cream.
Apple Tapioca, Bfo. 8. ✪ Apple Tapioca
Page 95 · 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
Six ounces of flour, three eggs, and a pinch of salt ; beat the eggs, stir in the flour and salt, stir in milk gradually until the thickness of cream, put it in a buttered pudding-dish, and bake three-quarters of an hour, or boil it in a pudding-bag or cloth well floured an hour and a half.
5. Newmarket Pudding.
Boil a pint of milk, with the peel cut thin of half a lemon, and a stick of cinnamon ; boil gently five minutes, beat the yolks of five eggs, and the whites of three separately and then together; add the milk, sweeten to your taste with white sugar, then strain it; cut slices of bread very thin, butter both sides, lay a layer in a buttered pudding-dish, and spread thickly with dried currants which have been washed and dried, then another layer of bread and butter and currants until the dish is full ; pour over the custard, grate nutmeg over the top, and put a sprinkling of cinnamon, and bake half an hour.
6. Cabinet Pudding, No. 8.
Butter a half melon-mould, stick all over with preserved cherries or rabins, put in layers of bread and butter and cherries or currants as above, pour the custard over, and cover the mould tightly ; set it in boiling water to come within half an inch of the top, and boil an hour and a half; turn out and serve wine-sauce.
PA8TBT, PUDDINGS, Ae. 199
7. Spring Fruit Pudding.
Peel and wash about four dozen stalks of rhubarb, cut it in small pieces, and put it in a stew-pan with sugar to make it very sweet, set it over the fire, and oook until like marmalade ; a few minutes does this ; pass it through a sieve, then add the peel of a fresh lemon grated, a little nutmeg, two ounces of butteri the yolks of six eggs and the whites of two ; mix well together, line your pie-dishes with puff paste crust, fill them and bake half an hour.
8. Spring Fruit Cream.
Prepare a marmalade of the rhubarb the same as ai>ove, to which add a pint of rich cream, dissolve in a little milk, half an ounce of gelatine ; stir it in the marmalade and pour into a form Set it in ice several hours before it is wanted and serve with cream. Add the dissolved gelatine whilst the marmalade is hot
* Cottage Cheese. Pour a pan of thick sour milk into a bag made for the purpose of strainer-cloth or rather thin crash ; tie it loosely and hang it to drain for five or six hours ; when dry, turn it out, rub it with the back of a wooden spoon until every lump is out of it, add rich cream and a little salt, and rub to a smooth paste Serve in a glass or china dish, with a little pepper on the top.
* Brown Betty.
Cover the bottom of a pudding-dish with stale rusk grated finely, or bread crumbs if you have no rusk ; put a layer of thinly sliced tart apple on them, sprinkle them plentifully with sugar, and scatter little pieces of butter thickly over them ; then add more crumbs, apples, sugar and butter until the dish is full ; put crumbs for the top layer, sprinkled with sugar and batter, pour over the top three-quarters of a teacup of syrup molasses, thinned with a little boiling water. Bake until the top Is well browned and the apples are tender. To be eaten hot with wine-sauce, or only a little warm with cream. Season each layer with a sprinkling of cinnamon and a little nutmeg.
aOO aOOKERY FBlM EXPERIENCE.
* Apple Tapiooa» Ho. 1.
Soak a coffeecup of tapioca m cold water all nigbti pare and core six large tart apples, put them in a pudding-dish, fill the centre of each apple with batter and sugar, pour the tapioca over the apples, and bake in a quick oven until the apples are soft Serve cold with cream.
Apple Tapioca, Bfo. 8.
Records on this page
Batter PuddingNewmarket PuddingCabinet PuddingSpring Fruit PuddingSpring Fruit CreamCottage CheeseBrown BettyApple Tapioca