One cup sweet milk, one-quarter cup butter, two eggs, two large
teaspoonfuls of ginger, two of sugar, one of saleratus, two of cream of
tartar✪ Ginger Pudding ; flour enough to thicken ; steam two hours and a half.
HALF-HOUR PUDDING.
Beat four tablespoonfuls butter to a cream, with half a pint pow-
dered sugar ; add the yolks of three eggs, beating them in thoroughly ;
then a rounded half-pint of corn-meal and the whites of the eggs✪ Half-Hour Pudding
beaten to a stiff froth. Mix well and bake in a pudding dish well but-
tered. Serve hot with sauce.
HEN'S NEST PUDDING.
Fill nine egg-shells that have been emptied by breaking a hole on the
side, with firm blanc mange. Take the rind from two lemons and
cut it into fine straws with shears ; boil the straws in a little water until
tender, then put in three teaspoonfuls sugar✪ Hen's Nest Pudding, and boil ten minutes longer.
Fill a round glass dish with thick custard or whipped cream, place
the straws around the edge, break the shells from the eggs, and place
them carefully in the center, smooth side up.
HUNTER'S PUDDING.
One pound of beef suet, one pound of raisins, stoned ; one pound of
flour, one pound of currants, the peel and juice of a lemon, salt, all-
spice, a glass of boiled cider and five eggs✪ Hunter's Pudding. Boil four hours in a cloth
or mold. The above can be divided into two puddings, and after being
boiled can be hung up. When ready to use boil an hour. This is
good when you are in need of a pudding at short notice. It will keep
good several months, if hung up. Serve with sweet sauce.
ICED PUDDING.
Half-pound of sweet almonds, two ounces of bitter almonds, three-
fourths of a pound of sugar, eight eggs, one and a half pints of milk✪ Iced Pudding.
Blanch and dry the almonds thoroughly in a cloth, then pound them in
LEMON MERING UE P UDDING. 559
a mortar until reduced to a smooth paste ; add to the well-beaten eggs
the sugar and milk; stir these ingredients over the fire until they
thicken, but do not allow them to boil ; then strain and put the mixture
into the freezing can ; surround it with ice and freeze it. When quite
frozen, fill an iced pudding mold, put on the lid and keep the pudding
in ice until required for the table ; then turn it out on the dish and gar-
nish it with a compote of any fruit that may be preferred, pouring a
little over the top of the pudding.
IRISH WHISKS.
One egg, one cup sugar, two-thirds cup of melted butter, one-half
teaspoonful saleratus, a little nutmeg✪ Irish Whisks ; mix stiff enough to roll in small
cakes and bake.
KISS PUDDING.
Scald one quart of milk and dissolve six tablespoonfuls of corn starch
in cold milk ; add the yolks of three eggs, and stir into the scalding
milk ; put the whole into a dish and let it stand and cool. Take the
whites of the eggs, beat with one cup of sugar✪ Kiss Pudding, put on top, and set in
the oven to brown.
LEMON MERINGUE PUDDING. ✪ Lemon Meringue Pudding
Page 464 · 8 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
One cup sweet milk, one-quarter cup butter, two eggs, two large teaspoonfuls of ginger, two of sugar, one of saleratus, two of cream of tartar ; flour enough to thicken ; steam two hours and a half.
HALF-HOUR PUDDING.
Beat four tablespoonfuls butter to a cream, with half a pint powdered sugar ; add the yolks of three eggs, beating them in thoroughly ; then a rounded half-pint of corn-meal and the whites of the eggs beaten to a stiff froth. Mix well and bake in a pudding dish well buttered. Serve hot with sauce.
HEN'S NEST PUDDING.
Fill nine egg-shells that have been emptied by breaking a hole on the side, with firm blanc mange. Take the rind from two lemons and cut it into fine straws with shears ; boil the straws in a little water until tender, then put in three teaspoonfuls sugar, and boil ten minutes longer. Fill a round glass dish with thick custard or whipped cream, place the straws around the edge, break the shells from the eggs, and place them carefully in the center, smooth side up.
HUNTER'S PUDDING.
One pound of beef suet, one pound of raisins, stoned ; one pound of flour, one pound of currants, the peel and juice of a lemon, salt, allspice, a glass of boiled cider and five eggs. Boil four hours in a cloth or mold. The above can be divided into two puddings, and after being boiled can be hung up. When ready to use boil an hour. This is good when you are in need of a pudding at short notice. It will keep good several months, if hung up. Serve with sweet sauce.
ICED PUDDING.
Half-pound of sweet almonds, two ounces of bitter almonds, threefourths of a pound of sugar, eight eggs, one and a half pints of milk. Blanch and dry the almonds thoroughly in a cloth, then pound them in
[illustration: LEMON MERINGUE PUDDING. 559]
a mortar until reduced to a smooth paste ; add to the well-beaten eggs the sugar and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil ; then strain and put the mixture into the freezing can ; surround it with ice and freeze it. When quite frozen, fill an iced pudding mold, put on the lid and keep the pudding in ice until required for the table ; then turn it out on the dish and garnish it with a compote of any fruit that may be preferred, pouring a little over the top of the pudding.
IRISH WHISKS.
One egg, one cup sugar, two-thirds cup of melted butter, one-half teaspoonful saleratus, a little nutmeg ; mix stiff enough to roll in small cakes and bake.
KISS PUDDING.
Scald one quart of milk and dissolve sixtablespoonfuls of corn starch in cold milk ; add the yolks of three eggs, and stir into the scalding milk ; put the whole into a dish and let it stand and cool. Take the whites of the eggs, beat with one cup of sugar, put on top, and set in the oven to brown.
LEMON MERINGUE PUDDING.
Records on this page
Ginger PuddingHalf-Hour PuddingHen's Nest PuddingHunter's PuddingIced PuddingIrish WhisksKiss PuddingLemon Meringue Pudding