milk and add yolks of two eggs to a pint mashed and 8Wcetor<*d tip*
pie sauce ; put in buttered dish, bake and finish as above ; or if
wished richer, add three tablespoons melted butter, gill of sifted
bread-crumbs and two more eggs, yolks and whites beaten separ-
ately, bake and finish with meringue. For Danish Pudding^ cook
two quarts sliced tart apples with half cup water till tender ; stir
in two tablespoons butter and half cup sugar, mixing and mashing
thoroughly and some put through colander. Put this as the bot-
tom layer in dish in which pudding is to be served ; then put in fry-
ing-pan two and a half teaspoons butter, and when melted add one
and a half cups dry bread-crumbs, cup sugar, and half pound al-
monds (weighed in shell) blanched and finely chopped ; stir con-
stantly about ten minutes or till well mixed ; place this while hot as
the second layer in the dish ; then in their season take one quart
blackberries and half cup sugar and cook to a jam, or in winter use
a jelly glass of jam, or any fruit may be used, and spread this for the
third layer. All this can be prepared the day before using ; before
serving cov.er with a pii^t of cream well whipped, sweetened to taste,
and flavor with vanilla✪ Layered Fruit and Almond Dessert. This fills a two-quart dish, is suflicient
for twelve or fourteen persons, and is a delicious dessert. The layer
of fruit may be omitted, putting in alternate layers of the bread-
crumb mixture and apples with the former on bottom and top. Or
some add a flavoring of cinnamon and nutmeg to the stewed apples,
then make a batter of yolks of six eggs well beaten, cup and a half
sugar, half pound blanched and grated almonds, and the well-beaten
whites. Butter the baking dish, put the apples in first, then a layer
ot jelly or jam, then the batter. Bake about an hour and cool.
Gerve with Whipped Cream Sauce. J
Batter Puddirw, — Put pint and a half milk on to heat, reserv-
ing enough to mix mur tablespoons flour smooth ; when hot, turn
the milk over the flour gradually stirring to avoid lumps and add
two tablespoons butter, a little salt and four or five well-beaten eggs,
or add them one at a time and any flavoring desired, beat all thor-
oughly turn into buttered dish, or cups and bake from a half to
three-quarters of an hour. Turn out and serve hot with anv sauce
liked. Or the pudding may be boiled if a cloth is first tied round
the dish. Excellent servea with orange marmalade or other pre-
serves over the top, passing sugar and cream with it. For Batter
BalU^ drop from a spoon and fry like fritters ; drain, sprinkle with
sugar and serve at once. Or any fresh or dried fruits preferred may
be stirred in just before cooking in any of above ways. Or for
Steamed Batter Pudding^ take half cup each sugar, and butter, three
eg^s, one cup sweet milk, three teaspoons baking powder, two cups
flour, steam one hour and serve with sauce. Less eggs and butter
may be used ; and With Fruity pour the batter over a pint and a
half stoned cherries, sliced apples or peaches, or any berries. Some
PUDDINGS AND SAUCES. 553 ✪ Batter Pudding
Page 477 · 2 recipe records on this page
Presented as published in 1890. 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
milk and add yolks of two eggs to a pint mashed and sweetened apple pie sauce ; put in buttered dish, bake and finish as above ; or if wished richer, add three tablespoons melted butter, gill of sifted bread-crumbs and two more eggs, yolks and whites beaten separately, bake and finish with meringue. For Danish Pudding^ cook two quarts sliced tart apples with half cup water till tender ; stir in two tablespoons butter and half cup sugar, mixing and mashing thoroughly and some put through colander. Put this as the bottom layer in dish in which pudding is to be served ; then put in frying-pan two and a half teaspoons butter, and when melted add one and a half cups dry bread-crumbs, cup sugar, and half pound almonds (weighed in shell) blanched and finely chopped ; stir constantly about ten minutes or till well mixed ; place this while hot as the second layer in the dish ; then in their season take one quart blackberries and half cup sugar and cook to a jam, or in winter use a jelly glass of jam, or any fruit may be used, and spread this for the third layer. All this can be prepared the day before using ; before serving cover with a pint of cream well whipped, sweetened to taste, and flavor with vanilla. This fills a two-quart dish, is suflicient for twelve or fourteen persons, and is a delicious dessert. The layer of fruit may be omitted, putting in alternate layers of the breadcrumb mixture and apples with the former on bottom and top. Or some add a flavoring of cinnamon and nutmeg to the stewed apples, then make a batter of yolks of six eggs well beaten, cup and a half sugar, half pound blanched and grated almonds, and the well-beaten whites. Butter the baking dish, put the apples in first, then a layer ot jelly or jam, then the batter. Bake about an hour and cool. Serve with Whipped Cream Sauce. J
Batter Pudding, — Put pint and a half milk on to heat, reserving enough to mix four tablespoons flour smooth ; when hot, turn the milk over the flour gradually stirring to avoid lumps and add two tablespoons butter, a little salt and four or five well-beaten eggs, or add them one at a time and any flavoring desired, beat all thoroughly turn into buttered dish, or cups and bake from a half to three-quarters of an hour. Turn out and serve hot with anv sauce liked. Or the pudding may be boiled if a cloth is first tied round the dish. Excellent servea with orange marmalade or other preserves over the top, passing sugar and cream with it. For Batter BalU^ drop from a spoon and fry like fritters ; drain, sprinkle with sugar and serve at once. Or any fresh or dried fruits preferred may be stirred in just before cooking in any of above ways. Or for Steamed Batter Pudding^ take half cup each sugar, and butter, three eggs, one cup sweet milk, three teaspoons baking powder, two cups flour, steam one hour and serve with sauce. Less eggs and butter may be used ; and With Fruit, pour the batter over a pint and a half stoned cherries, sliced apples or peaches, or any berries. Some
Records on this page
Layered Fruit and Almond DessertBatter Pudding