large sweet-potato weighing 2 lbs. al-
low lb. of sugar, y* lb. of butter, one
gill of sweet cream, one gill of strong
wine or brandy, one grated nutmeg
and a little lemon-peel, and four eggs✪ Sweet Potato Pudding.
Boil the potato until thoroughly done,
mash up fine, and while hot add the
sugar and butter. Set aside to cool
while you beat the eggs light, and
add the seasoning last. Line tin
plates with puff paste and pour in
the mixture. Bake in a moderate
but regularly heated oven. When
the puddings are drawn from the
fire, cover the top with thinly sliced
bits of preserved citron or quince
marmalade. Strew the top thickly
with granulated white sugar and
serve, with the addition of a glass of
rich milk for each person at table.
Tapioca Pudding. — Take six table-
spoonfuls of tapioca, soaked overnight
in a pint of water ; in the morning
scald a quart of milk ; beat the whites
and yolks of three eggs✪ Tapioca Pudding separately;
Tapioca Pudding PUDDINGS, ETC. Dumpling, Gooseberry
stir the yolks into the tapioca when
it comes to a boil ; let it come to a
scald and add the whites ; then pour
it into a mould and serve with cream
and sugar.
Tapioca Pudding (with apples). —
Soak x/\ lb. of tapioca overnight; in
the morning pour off, and put in one
and one - quarter quarts of boiling
water; sweeten and flavor to taste.
Take six or eight apples (tart ones),
pare, core, and stand them in a bak-
ing-dish ; fill the middle with sugar
and a little cinnamon, pour the tapioca
over, and bake until the apples are
done. If preferred, the apples can
be pared, cored, and sliced.
Vanilla Custard Pudding. — Fla-
vor a pint of milk with vanilla. Boil
the milk, and pour it while boiling on
four eggs which have been lightly
beaten in a bowl. Strain the custard,
let it cool, and add sugar to taste.
Pour the pudding into a buttered
mould. Lay an oiled paper on the
top, put it in a pan with water to reach
half-way up the mould, and steam
gently until done enough. Let it
stand a few minutes after it is taken
up before turning it out. Put it on a
dish and garnish with preserved fruit.
If liked, the pudding ma3^ be baked
instead of being steamed. Time to
set the pudding, half an hour.
Dumplings, Apple. — Shred as
finely as possible from 6 to 8 ozs. of
suet ; mix with it a pinch of salt, I lb.
of flour, a small spoonful of baking-
powder, and enough cold water to
make it into a stiff paste. Use a
fork in mixing. Roll it out and line
a well-buttered basin with it. Fill
the basin with apples, pared, cored,
and sliced ; add a little sugar, one or
two cloves, and a little water. Cover
it with the paste and pinch it all
round. Tie it in a well-floured cloth
and boil for two hours and a half.
As soon as it is turned out of the
basin cut a little hole in the top, or
the steam will make the pastry heavy.
Serve with sweet sauce.
✪ Dumpling, Gooseberry
Page 360 · 6 recipe records on this page
Presented as published in 1902. 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
large sweet-potato weighing 2 lbs. allow lb. of sugar, y* lb. of butter, one gill of sweet cream, one gill of strong wine or brandy, one grated nutmeg and a little lemon-peel, and four eggs. Boil the potato until thoroughly done, mash up fine, and while hot add the sugar and butter. Set aside to cool while you beat the eggs light, and add the seasoning last. Line tin plates with puff paste and pour in the mixture. Bake in a moderate but regularly heated oven. When the puddings are drawn from the fire, cover the top with thinly sliced bits of preserved citron or quince marmalade. Strew the top thickly with granulated white sugar and serve, with the addition of a glass of rich milk for each person at table.
Tapioca Pudding. — Take six tablespoonfuls of tapioca, soaked overnight in a pint of water ; in the morning scald a quart of milk ; beat the whites and yolks of three eggs separately;
Tapioca Pudding PUDDINGS, ETC. Dumpling, Gooseberry
stir the yolks into the tapioca when it comes to a boil ; let it come to a scald and add the whites ; then pour it into a mould and serve with cream and sugar.
Tapioca Pudding (with apples). — Soak x/\ lb. of tapioca overnight; in the morning pour off, and put in one and one - quarter quarts of boiling water; sweeten and flavor to taste. Take six or eight apples (tart ones), pare, core, and stand them in a baking-dish ; fill the middle with sugar and a little cinnamon, pour the tapioca over, and bake until the apples are done. If preferred, the apples can be pared, cored, and sliced.
Vanilla Custard Pudding. — Flavor a pint of milk with vanilla. Boil the milk, and pour it while boiling on four eggs which have been lightly beaten in a bowl. Strain the custard, let it cool, and add sugar to taste. Pour the pudding into a buttered mould. Lay an oiled paper on the top, put it in a pan with water to reach half-way up the mould, and steam gently until done enough. Let it stand a few minutes after it is taken up before turning it out. Put it on a dish and garnish with preserved fruit. If liked, the pudding ma3^ be baked instead of being steamed. Time to set the pudding, half an hour.
Dumplings, Apple. — Shred as finely as possible from 6 to 8 ozs. of suet ; mix with it a pinch of salt, I lb. of flour, a small spoonful of bakingpowder, and enough cold water to make it into a stiff paste. Use a fork in mixing. Roll it out and line a well-buttered basin with it. Fill the basin with apples, pared, cored, and sliced ; add a little sugar, one or two cloves, and a little water. Cover it with the paste and pinch it all round. Tie it in a well-floured cloth and boil for two hours and a half. As soon as it is turned out of the basin cut a little hole in the top, or the steam will make the pastry heavy. Serve with sweet sauce.
Records on this page
Sweet Potato PuddingTapioca PuddingDumpling, GooseberryTapioca Pudding (with apples)Vanilla Custard PuddingDumplings, Apple