Put the flour into a bowl, and removing the skin from
the suet, chop it very finely, and mix it with flour. When
these are well mixed, add the milk and sugar.
Put the bi-carbonate of soda upon a plate, and make it
smooth with the back of a spoon, add this with the salt to the
other ingredients, and stir all very thoroughly together.
Pour the pudding into a well-greased pudding-mould, and
put on the cover, place the mould into a large sauce-pan, cover
it with boiling water, and let it boil therein for three hours.
144 PUDDINGS.
When done, remove the mould from the boiling water,
let it cool for a moment, and turn the pudding out upon a
hot platter, and serve with a hard or wine sauce ; to pre-
pare which, see pages 180 and 181.
Aunt Martha's Pudding.— Six ounces of bread crumbs,
one gill of milk, yolks of three eggs, whites of two eggs, one
tea-spoonful of essence of vanilla, three ounces of sugar, one
half dozen of preserved cherries✪ Aunt Martha's Pudding.
Grease a pint pudding-mould thoroughly inside with
butter; stick into the bottom of it the preserved cherries,
in order that they may garnish the top of the pudding.
Put the milk into a small sauce-pan, and bring it to the
boiling-point, and putting the bread crumbs into a basin,
throw over them the boiling milk.
Place in a separate bowl the yolks of eggs, and with them
the sugar, and beat these well together. Whip the whites
of the eggs into a stiff froth, and mix them lightly together
with the yolks and sugar. Add to this the essence of
vanilla, and mix this together with the soaked bread crumbs
and milk, stirring all thoroughly.
Pour the pudding now into the mould, cover the mouth
of it with a piece of greased kitchen-paper, place the mould
into a sauce-pan containing sufficient water to reach half-
way up its sides, and boil the pudding therein for one hour
and twenty minutes.
When done, take the mould from the water, and letting
it cool for a moment, turn the pudding out upon a hot
platter, and serve with a jam sauce, the recipe for making
which will be found upon page 179.
Cabinet Pudding. — One dozen lady fingers, one ounce
of ratifias, four eggs, one ounce of sugai*, three ounces of
stale cake, one pint of milk, one tea-spoonful of essence of
vanilla, one dozen preserved cherries✪ Cabinet Pudding.
Grease the sides and bottom of the interior of a pint and
a half souffle tin. Arrange in the bottom of this the cher-
ries, so that when the pudding is turned out they may
LEMON PUDDING. 145
garnish its top. Line the mould with the lady fingers,
placing them perpendicularly around with their flat sides
against the sides of the mould. Break up what remains of
the lady fingers and throw the pieces into the centre of the
mould. Crush the ratifias in the hand, and throw them
in also, and upon this the stale cake, broken into small
irregular pieces.
Put the sugar into a bowl, and with it the eggs, beating
these together until very light with a fork. When this is
beaten, add to it the milk and vanilla ; pour this mixture
into the mould slowly, letting it have time to soak into the
cake, and so making room enough for all of the liquid.
When filled, cover the mould with a piece of greased
kitchen-paper, and standing it into a sauce-pan containing
sufficient boiling water to reach half-way up the sides of the
tin, allow the pudding to boil in this for one hour and
twenty minutes. ✪ Lemon Pudding
Page 98 · 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
Put the flour into a bowl, and removing the skin from the suet, chop it very finely, and mix it with flour. When these are well mixed, add the milk and sugar.
Put the bi-carbonate of soda upon a plate, and make it smooth with the back of a spoon, add this with the salt to the other ingredients, and stir all very thoroughly together.
Pour the pudding into a well-greased pudding-mould, and put on the cover, place the mould into a large sauce-pan, cover it with boiling water, and let it boil therein for three hours.
When done, remove the mould from the boiling water, let it cool for a moment, and turn the pudding out upon a hot platter, and serve with a hard or wine sauce ; to prepare which, see pages 180 and 181.
Aunt Martha's Pudding.— Six ounces of bread crumbs, one gill of milk, yolks of three eggs, whites of two eggs, one tea-spoonful of essence of vanilla, three ounces of sugar, one half dozen of preserved cherries.
Grease a pint pudding-mould thoroughly inside with butter; stick into the bottom of it the preserved cherries, in order that they may garnish the top of the pudding.
Put the milk into a small sauce-pan, and bring it to the boiling-point, and putting the bread crumbs into a basin, throw over them the boiling milk.
Place in a separate bowl the yolks of eggs, and with them the sugar, and beat these well together. Whip the whites of the eggs into a stiff froth, and mix them lightly together with the yolks and sugar. Add to this the essence of vanilla, and mix this together with the soaked bread crumbs and milk, stirring all thoroughly.
Pour the pudding now into the mould, cover the mouth of it with a piece of greased kitchen-paper, place the mould into a sauce-pan containing sufficient water to reach halfway up its sides, and boil the pudding therein for one hour and twenty minutes.
When done, take the mould from the water, and letting it cool for a moment, turn the pudding out upon a hot platter, and serve with a jam sauce, the recipe for making which will be found upon page 179.
Cabinet Pudding. — One dozen lady fingers, one ounce of ratifias, four eggs, one ounce of sugai*, three ounces of stale cake, one pint of milk, one tea-spoonful of essence of vanilla, one dozen preserved cherries.
Grease the sides and bottom of the interior of a pint and a half souffle tin. Arrange in the bottom of this the cherries, so that when the pudding is turned out they may
LEMON PUDDING. 145
garnish its top. Line the mould with the lady fingers, placing them perpendicularly around with their flat sides against the sides of the mould. Break up what remains of the lady fingers and throw the pieces into the centre of the mould. Crush the ratifias in the hand, and throw them in also, and upon this the stale cake, broken into small irregular pieces.
Put the sugar into a bowl, and with it the eggs, beating these together until very light with a fork. When this is beaten, add to it the milk and vanilla ; pour this mixture into the mould slowly, letting it have time to soak into the cake, and so making room enough for all of the liquid.
When filled, cover the mould with a piece of greased kitchen-paper, and standing it into a sauce-pan containing sufficient boiling water to reach half-way up the sides of the tin, allow the pudding to boil in this for one hour and twenty minutes.
Records on this page
Aunt Martha's PuddingCabinet PuddingLemon Pudding