Cut the brown crust off a quart loaf, then
soak it in a quart of milk, beat up ten eggs
and add to the bread and milk a pound and
a quarter of fine chopped mutton suet, half
a pint of flour, a little salt, and three pounds
of seedless raisins✪ English Plum Pudding. The raisins should be cut
in two and rolled in flour before they are
put in the pudding. Dip a strong cotton
or linen cloth in hot water, sprinkle it with
flour, and then pour in the pudding, tying
it securely, while not so as to press the
pudding. Put it in a pot of boiling water
and let it boil four hours. Serve up hot
with wine or cream sauce. After putting
the bread in the milk mash it well before
adding the other ingredients.
( / 50 )
JANE HAMILTON'S RECIPES
LEMON.
Take the yolks of one dozen eggs, the
whites of six, stir in one-half pound of loaf
sugar, half a pint of cream, half a pound
of fresh butter, and the juice and grated
rinds of three lemons. Beat the eggs well,
strain them and the lemons through a sieve,
and mix with the other ingredients. Put
the pudding on the fire in the earthen dish
in which it is made and stir it constantly
until it begins to thicken. Then put in a
dish prepared with paste and bake it. Serve
up cold. Wash the salt out of the butter
for this pudding.
MERINGUE.
Take the amount of two rolls, or say three
slices of stale bread, pour over them one
pint of milk, and let it soak a short time.
Beat very light the yolks of four eggs and
one teacup of brown sugar. Beat the mix-
ture together and bake it in a dish as you
would a custard. When cold spread over
(13t)
JANE HAMILTON'S RECIPES
the top a layer of stewed fruit or marma-
lade of any kind. Whip up the whites of
four eggs to a stiff froth with a teacup of
white sugar✪ Meringue Pudding; spread this over the layer of
fruit, and set it in the oven for a few min-
utes until it is a light brown color. You
may flavor the pudding with vanilla or any
spice. The flavoring is put in the whites
of eggs and white sugar.
MOLASSES.
Prepare a quart loaf as for preserve pud-
ding. Butter the bread, using half a pound
of butter for that purpose. Take three pints
of molasses and stir in three-quarters of a
gill of pounded ginger✪ Molasses Pudding. Lay the bread in
the dish and pour on the molasses between
each layer. Pour what is left over the
whole pudding. It takes between two and
three hours to bake, and it should be chopped
with a knife occasionally. Serve up warm
or cold.
¥¥¥
( 132 )
JANE HAMILTON'S RECIPES
POTATO.
Boil some Irish potatoes until they are
perfectly well done; peel and mash them
to a pulp. To one pound of potatoes put
eight ounces of butter, a pound of brown
sugar, eight eggs, and season with mace or
nutmeg. Stir the butter in the potatoes
while they are hot; beat the eggs well and
then add the sugar; mix the whole and
bake in a deep dish with or without paste.
Serve hot.
999
PRESERVE.
Cut off the outside crust of a quart loaf,
cut it into slices half an inch thick, make
a batter of six eggs and a pint of milk, soak
the bread in it so as to soak up all the
batter, lay in the dish layers of bread and
preserves (cherries are the best) alternately
with some slices of good butter, four ounces
in all. Bake until the bread is a light brown
on top. Serve up warm with cream sauce.
Bake in a deep dish.
(133)
JANE HAMILTON'S RECIPES
RICE. ✪ Rice
Page 30 · 7 recipe records on this page
Presented as published in 1909. 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
Cut the brown crust off a quart loaf, then soak it in a quart of milk, beat up ten eggs and add to the bread and milk a pound and a quarter of fine chopped mutton suet, half a pint of flour, a little salt, and three pounds of seedless raisins. The raisins should be cut in two and rolled in flour before they are put in the pudding. Dip a strong cotton or linen cloth in hot water, sprinkle it with flour, and then pour in the pudding, tying it securely, while not so as to press the pudding. Put it in a pot of boiling water and let it boil four hours. Serve up hot with wine or cream sauce. After putting the bread in the milk mash it well before adding the other ingredients.
( / 50 )
LEMON.
Take the yolks of one dozen eggs, the whites of six, stir in one-half pound of loaf sugar, half a pint of cream, half a pound of fresh butter, and the juice and grated rind of three lemons. Beat the eggs well, strain them and the lemons through a sieve, and mix with the other ingredients. Put the pudding on the fire in the earthen dish in which it is made and stir it constantly until it begins to thicken. Then put in a dish prepared with paste and bake it. Serve up cold. Wash the salt out of the butter for this pudding.
MERINGUE.
Take the amount of two rolls, or say three slices of stale bread, pour over them one pint of milk, and let it soak a short time. Beat very light the yolks of four eggs and one teacup of brown sugar. Beat the mixture together and bake it in a dish as you would a custard. When cold spread over
(13t)
the top a layer of stewed fruit or marmalade of any kind. Whip up the whites of four eggs to a stiff froth with a teacup of white sugar; spread this over the layer of fruit, and set it in the oven for a few minutes until it is a light brown color. You may flavor the pudding with vanilla or any spice. The flavoring is put in the whites of eggs and white sugar.
MOLASSES.
Prepare a quart loaf as for preserve pudding. Butter the bread, using half a pound of butter for that purpose. Take three pints of molasses and stir in three-quarters of a gill of pounded ginger. Lay the bread in the dish and pour on the molasses between each layer. Pour what is left over the whole pudding. It takes between two and three hours to bake, and it should be chopped with a knife occasionally. Serve up warm or cold.
¥¥¥
( 132 )
POTATO.
Boil some Irish potatoes until they are perfectly well done; peel and mash them to a pulp. To one pound of potatoes put eight ounces of butter, a pound of brown sugar, eight eggs, and season with mace or nutmeg. Stir the butter in the potatoes while they are hot; beat the eggs well and then add the sugar; mix the whole and bake in a deep dish with or without paste. Serve hot.
PRESERVE.
Cut off the outside crust of a quart loaf, cut it into slices half an inch thick, make a batter of six eggs and a pint of milk, soak the bread in it so as to soak up all the batter, lay in the dish layers of bread and preserves (cherries are the best) alternately with some slices of good butter, four ounces in all. Bake until the bread is a light brown on top. Serve up warm with cream sauce. Bake in a deep dish.
(133)
RICE.
Records on this page
Lemon PuddingPotato PuddingEnglish Plum PuddingMeringue PuddingMolasses PuddingPreserve PuddingRice