ALMOND PUDDING — Grate one pound of sweet almonds and four ounces
of bitter almonds (or use the prepared almond paste), and mix with one pound of pow-
dered sugar. Stir three-fourths of a pound of sweet butter to a cream, beat in four
whole eggs and the yolks of two more. Add three tablespoonfuls of flour, then the
almond paste. When well mixed cover the sides and bottom of a well-buttered pud-
ding-dish, keeping some of the mixture for the top ; fill with apples which have been
peeled, quartered, and boiled in white wine and sugar until tender✪ Almond Pudding, and then allowed to
cool. Cover with the paste and cook in a medium oven for three-quarters of an hour.
Vanilla Sauce — Boil one cupful of cream with one tablespoonful of sugar and
one teaspoonful of vanilla, and while hot stir in the yolks of three eggs✪ Vanilla Sauce.
HUEVOS CHIMBOS (Chilena) — Beat the yolks of a dozen very fresh eggs
until thick and very light. Pour into a buttered cake pan and place this in a larger pan
of boiling water. Bake in the oven about half an hour or until when tried with a straw
it is found to be done. Cool and cut into diamond shaped pieces. Make a syrup by
boiling a pound of sugar and two cups of water until thick as honey. Simmer the pieces
in this until they are saturated then stick into them pieces of almond which have been
blanched and cut into thin strips✪ Huevos Chimbos (Chilena). Serve cold.
CHARTREUSE OF STRAWBERRIES — Make one quart of jelly Havored
with lemon peel alone. Before it hardens take two plain molds, one an inch larger than
the other. Pour a little jelly in the large one and place on it a layer of berries cut in
halves. Add enough jelly to make a smooth surface and set on ice. When firm, place
smaller mold carefully in the middle, and outside of it disperse berries cut as above, fill-
ing up space with jelly. Place on ice. Whip one pint of cream, add a cupful or
more of berry juice mixed with gelatine dissolved with water✪ Chartreuse of Strawberries. When jelly is hard
slip out the inner mold by pouring a little warm water in, and fill the space with
the cream. Set on ice for an hour, and serve. Use apricots in the same manner.
APRICOT BISQUE — Butter a pudding-dish and dust with cake
crumbs. Place a row of halved apricots on the bottom. Take yolks
and the whites of four eggs beaten together, one cupful of powdered sugar, juice of one
lemon, a teaspoonful of vanilla, a bit of salt, and a cupful of warmed flour✪ Apricot Bisque, for the bisque
mixture. The water beneath the double boiler must be warm, but not too hot. Put
the ingredients in the upper part in the following order : first the sugar, then beat in
each egg five minutes separately, then add the rest in the order named. Pour the bisque
mixture over the fruit and bake in a moderate oven for about three-quarters of an hour.
PEACH PUDDING — Butter a pudding-dish and cover the bottom with neat
slices of stale bread, from which the crusts have been removed. On each piece place
one-half a ripe, firm peach, skin down ; fill each with a teaspoonful of fine sugar and
a small piece of butter, occasionally adding more sugar. Just before they are quite
cooked add a teaspoonful of any kind of jam✪ Peach Pudding. Serve in the same dish, either hot or
cold, with cream.
High living
1904Page 28 · 6 recipe records on this page
Presented as published in 1904. 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
ALMOND PUDDING — Grate one pound of sweet almonds and four ounces of bitter almonds (or use the prepared almond paste), and mix with one pound of powdered sugar. Stir three-fourths of a pound of sweet butter to a cream, beat in four whole eggs and the yolks of two more. Add three tablespoonfuls of flour, then the almond paste. When well mixed cover the sides and bottom of a well-buttered pudding-dish, keeping some of the mixture for the top ; fill with apples which have been peeled, quartered, and boiled in white wine and sugar until tender, and then allowed to cool. Cover with the paste and cook in a medium oven for three-quarters of an hour.
Vanilla Sauce — Boil one cupful of cream with one tablespoonful of sugar and one teaspoonful of vanilla, and while hot stir in the yolks of three eggs.
HUEVOS CHIMBOS (Chilena) — Beat the yolks of a dozen very fresh eggs until thick and very light. Pour into a buttered cake pan and place this in a larger pan of boiling water. Bake in the oven about half an hour or until when tried with a straw it is found to be done. Cool and cut into diamond shaped pieces. Make a syrup by boiling a pound of sugar and two cups of water until thick as honey. Simmer the pieces in this until they are saturated then stick into them pieces of almond which have been blanched and cut into thin strips. Serve cold.
CHARTREUSE OF STRAWBERRIES — Make one quart of jelly Havored with lemon peel alone. Before it hardens take two plain molds, one an inch larger than the other. Pour a little jelly in the large one and place on it a layer of berries cut in halves. Add enough jelly to make a smooth surface and set on ice. When firm, place smaller mold carefully in the middle, and outside of it disperse berries cut as above, filling up space with jelly. Place on ice. Whip one pint of cream, add a cupful or more of berry juice mixed with gelatine dissolved with water. When jelly is hard slip out the inner mold by pouring a little warm water in, and fill the space with the cream. Set on ice for an hour, and serve. Use apricots in the same manner.
APRICOT BISQUE — Butter a pudding-dish and dust with cake crumbs. Place a row of halved apricots on the bottom. Take yolks
and the whites of four eggs beaten together, one cupful of powdered sugar, juice of one lemon, a teaspoonful of vanilla, a bit of salt, and a cupful of warmed flour, for the bisque mixture. The water beneath the double boiler must be warm, but not too hot. Put the ingredients in the upper part in the following order : first the sugar, then beat in each egg five minutes separately, then add the rest in the order named. Pour the bisque mixture over the fruit and bake in a moderate oven for about three-quarters of an hour.
PEACH PUDDING — Butter a pudding-dish and cover the bottom with neat slices of stale bread, from which the crusts have been removed. On each piece place one-half a ripe, firm peach, skin down ; fill each with a teaspoonful of fine sugar and a small piece of butter, occasionally adding more sugar. Just before they are quite cooked add a teaspoonful of any kind of jam. Serve in the same dish, either hot or cold, with cream.
Records on this page
Almond PuddingVanilla SauceHuevos Chimbos (Chilena)Chartreuse of StrawberriesApricot BisquePeach Pudding