Stir the fruit mixture into the bowl with the suet, add to
this compound the sugar, baking-powder, and citron, which
must be cut into small thin pieces ; in a separate bowl beat
the eggs until very light, add to them the milk, and when
these are thoroughly blended, pour the liquid over the pre-
paration in the large bowl, and stir all well together. Grease
a quart pudding-mould with butter, put the pudding into it
and shut the cover securely over it, then plunging the
mould into a large sauce-pan filled with boiling water, let
the pudding boil therein for four hours.
When done, the pudding should be turned out upon a hot
.platter, and served with brandy sauce ; to prepare which
directions will be found on page 179.
NOTE.— Plum puddings are prettier when boiled in a mould; but
the traditional plum pudding is boiled in a double pudding-cloth
greased with butter for the purpose, and served with plain brandy
poured over and around it, which is fired, and the pudding so en-
veloped in the historical blaze of glory.
Amber Pudding.— Two pounds of apples, six ounces of
flour, three ounces of butter, one gill of cold water, four
eggs, rind of one lemon, three ounces of sugar, one half
tea-spoonful of baking-powder, one grain of salt✪ Amber Pudding.
Pare, quarter, and core the apples. Put into a small
sauce-pan two ounces of sugar and half of the cold water,
VENOISE PUDDING. 151
and place this over the fire ; when it boils, put into it the
apples and the lemon rind. Cover the sauce-pan, and let
its contents simmer very slowly, until the apples are cooked ;
and while they are cooking, mix together upon a mixing-
board the flour and butter, add to this the baking-powder
and salt, and knead all to a light dough with the remaining
cold water.
Eoll this dough out very thinly, cut it into strips about
three inches wide, and wetting the edges of a pudding-dish
with cold water, line them with the strips of dough ; also
cut some small lozenges from the fragments of dough re-
maining, and place them ornamentally around on the rim
of dough.
Take the apples from the sauce-pan, and pouring them
into a sieve, rub them through it, in order to make them
perfectly smooth.
Separate the yolks from the whites of the eggs, dropping
the yolks into the apples, and putting the whites upon a dry
plate. Stir the apples and yolks of eggs together, and pour
these, when blended, into the pudding-dish. The pudding-
dish must be placed in a quick oven, and allowed to remain
ten minutes, to bake the paste and cook the eggs ; and while
this is being done whip the whites of eggs to a very stiff
froth, and when the pudding is taken from the oven pile
this froth upon the top of the apple very high, and smooth
it over with a knife blade. Sprinkle over this the remainder
of the powdered sugar, and return the dish to the oven for
two minutes, that the froth of egg may set and brown
slightly on the surface. Serve this pudding hot.
Venoise Pudding. — Five ounces of wheat bread, four
ounces of sugar, three ounces of sultana raisins, two ounces
of citron, one glass of sherry, one half pint of milk, yolks of
four eggs, one tea-spoonful of essence of vanilla✪ Venoise Pudding.
Cut the bread into dice and place it into a large bowl
with three ounces of the sugar. Cut the citron in small
thin pieces, and put these also into the bowl.
Place the raisins upon a towel, and folding the ends of it
✪ Pudding
Page 102 · 3 recipe records on this page
Presented as published in 1886. 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
Stir the fruit mixture into the bowl with the suet, add to this compound the sugar, baking-powder, and citron, which must be cut into small thin pieces ; in a separate bowl beat the eggs until very light, add to them the milk, and when these are thoroughly blended, pour the liquid over the preparation in the large bowl, and stir all well together. Grease a quart pudding-mould with butter, put the pudding into it and shut the cover securely over it, then plunging the mould into a large sauce-pan filled with boiling water, let the pudding boil therein for four hours.
When done, the pudding should be turned out upon a hot .platter, and served with brandy sauce ; to prepare which directions will be found on page 179.
NOTE.— Plum puddings are prettier when boiled in a mould; but the traditional plum pudding is boiled in a double pudding-cloth greased with butter for the purpose, and served with plain brandy poured over and around it, which is fired, and the pudding so enveloped in the historical blaze of glory.
Amber Pudding.— Two pounds of apples, six ounces of flour, three ounces of butter, one gill of cold water, four eggs, rind of one lemon, three ounces of sugar, one half tea-spoonful of baking-powder, one grain of salt.
Pare, quarter, and core the apples. Put into a small sauce-pan two ounces of sugar and half of the cold water,
[illustration: VENOISE PUDDING. 151]
and place this over the fire ; when it boils, put into it the apples and the lemon rind. Cover the sauce-pan, and let its contents simmer very slowly, until the apples are cooked ; and while they are cooking, mix together upon a mixingboard the flour and butter, add to this the baking-powder and salt, and knead all to a light dough with the remaining cold water.
Eoll this dough out very thinly, cut it into strips about three inches wide, and wetting the edges of a pudding-dish with cold water, line them with the strips of dough ; also cut some small lozenges from the fragments of dough remaining, and place them ornamentally around on the rim of dough.
Take the apples from the sauce-pan, and pouring them into a sieve, rub them through it, in order to make them perfectly smooth.
Separate the yolks from the whites of the eggs, dropping the yolks into the apples, and putting the whites upon a dry plate. Stir the apples and yolks of eggs together, and pour these, when blended, into the pudding-dish. The puddingdish must be placed in a quick oven, and allowed to remain ten minutes, to bake the paste and cook the eggs ; and while this is being done whip the whites of eggs to a very stiff froth, and when the pudding is taken from the oven pile this froth upon the top of the apple very high, and smooth it over with a knife blade. Sprinkle over this the remainder of the powdered sugar, and return the dish to the oven for two minutes, that the froth of egg may set and brown slightly on the surface. Serve this pudding hot.
Venoise Pudding. — Five ounces of wheat bread, four ounces of sugar, three ounces of sultana raisins, two ounces of citron, one glass of sherry, one half pint of milk, yolks of four eggs, one tea-spoonful of essence of vanilla.
Cut the bread into dice and place it into a large bowl with three ounces of the sugar. Cut the citron in small thin pieces, and put these also into the bowl.
Place the raisins upon a towel, and folding the ends of it
Records on this page
Amber PuddingVenoise PuddingPudding