3. We take a lemon, wipe it clean with a cloth, and grate
the rind of it into the basin.
4. We chop up two ounces of candied peel and put it into
the basin.
5. We pour in a wineglassful of sherry.
6. We put a saucepan of warm water on the fire to
boil.
7. We put one ounce of lump sugar into a stewpan, and
put it on the fire to brown.
8. When it has become a dark brown liquid we add to
306 National Training School for Cookery.
it half a pint of milk, and stir it until the milk is sufficiently
coloured.
N.B. — We must be careful that the sugar is quite dissolved, that there be
no lumps left.
9. We then stand the stewpan on a piece of paper on the
table.
10. We put the yolks of four eggs into a basin (the whites
we should put aside, as they are not required for present
use).
11. We pour the coloured milk into the eggs, stirring well
all the time.
12. We stir the milk and eggs into the ingredients in the
basin.
13. We also add one gill (a quarter of a pint) of cream.
14. We take a pint and a half mould and butter it inside.
15. We pour the pudding into the mould.
16. We butter a piece of kitchen paper and lay it over
the top of the mould.
17. When the water in the saucepan is quite boiling, we
place in the mould to steam (the water should only reach
half way up the mould, or it will boil over and get into the
pudding).
18. We let the pudding steam for one hour and a half.
19. For serving, we take the buttered paper off from the
top of the mould, and turn the pudding out carefully on to
a hot dish.
N.B. — German Sauce (see " Puddings," Lesson No. io) can be served with
the pudding if liked, either poured round it, or served separately in a
sauceboat.
Lessons on Making Puddings. — Amber. 307
PUDDINGS.
Lesson No. 9.
AMBER PUDDING.
Average cost of an "Amber F hidding" (one pint dish).
INGREDIENTS.
s. d.
6 apples o 4
3 ozs. of moist sugar o 1
1 lemon o 2
2 ozs. of butter o 3
3 eggs o 3
Puff paste✪ Amber Pudding o 4
1 5
Time required, about one hour and a quarter.
Now we will show you how to make an Amber Pudding.
1. We take six large apples, peel them, cut out the core,
and cut them up into slices.
2. We put the apples into a stewpan with three ounces of
moist sugar, and two ounces of butter.
3. We take a lemon, wipe it clean with a cloth, and peel
it as thinly as possible with a sharp knife.
4. We cut the lemon in half and squeeze the juice through
a strainer into the stewpan.
5. We also add the lemon peel.
6. We put the stewpan on the fire and let it stew till the
apples are quite tender (it will take about three-quarters of
an hour).
7. We place a hair sieve over a large basin.
8. When the apples are sufficiently stewed, we pour them
on to the sieve and rub them through into the basin with a
wooden spoon.
9. We stir the yolks of three eggs into the basin.
U 2
308 National Training School for Cookery.
10. We take a pie-dish (about one pint), and line the edge
with puff paste (see " Pastry," Lesson No. i).
N.B. — If we have no puff paste, short pasts (see "Pastry," Lesson No. 2}
will do.
11. We pour the mixture into the pie-dish, and put it in
the oven (the thermometer at the oven door should rise to
2400) for twenty minutes.
12. We whip the whites of the eggs to a stiff froth.
Page 117 · 1 recipe record on this page
Presented as published in 1891. 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
3. We take a lemon, wipe it clean with a cloth, and grate the rind of it into the basin.
4. We chop up two ounces of candied peel and put it into the basin.
5. We pour in a wineglassful of sherry.
6. We put a saucepan of warm water on the fire to boil.
7. We put one ounce of lump sugar into a stewpan, and put it on the fire to brown.
8. When it has become a dark brown liquid we add to
306 National Training School for Cookery.
it half a pint of milk, and stir it until the milk is sufficiently coloured.
N.B. — We must be careful that the sugar is quite dissolved, that there be no lumps left.
9. We then stand the stewpan on a piece of paper on the table.
10. We put the yolks of four eggs into a basin (the whites we should put aside, as they are not required for present use).
11. We pour the coloured milk into the eggs, stirring well all the time.
12. We stir the milk and eggs into the ingredients in the basin.
13. We also add one gill (a quarter of a pint) of cream.
14. We take a pint and a half mould and butter it inside.
15. We pour the pudding into the mould.
16. We butter a piece of kitchen paper and lay it over the top of the mould.
17. When the water in the saucepan is quite boiling, we place in the mould to steam (the water should only reach half way up the mould, or it will boil over and get into the pudding).
18. We let the pudding steam for one hour and a half.
19. For serving, we take the buttered paper off from the top of the mould, and turn the pudding out carefully on to a hot dish.
N.B. — German Sauce (see " Puddings," Lesson No. io) can be served with the pudding if liked, either poured round it, or served separately in a sauceboat.
Lessons on Making Puddings. — Amber. 307
Lesson No. 9.
AMBER PUDDING.
Average cost of an "Amber Pudding" (one pint dish).
s. d.
6 apples o 4
3 ozs. of moist sugar o 1
1 lemon o 2
2 ozs. of butter o 3
3 eggs o 3
Puff paste o 4
1 5
Time required, about one hour and a quarter.
Now we will show you how to make an Amber Pudding.
1. We take six large apples, peel them, cut out the core, and cut them up into slices.
2. We put the apples into a stewpan with three ounces of moist sugar, and two ounces of butter.
3. We take a lemon, wipe it clean with a cloth, and peel it as thinly as possible with a sharp knife.
4. We cut the lemon in half and squeeze the juice through a strainer into the stewpan.
5. We also add the lemon peel.
6. We put the stewpan on the fire and let it stew till the apples are quite tender (it will take about three-quarters of an hour).
7. We place a hair sieve over a large basin.
8. When the apples are sufficiently stewed, we pour them on to the sieve and rub them through into the basin with a wooden spoon.
9. We stir the yolks of three eggs into the basin.
U 2
308 National Training School for Cookery.
10. We take a pie-dish (about one pint), and line the edge with puff paste (see " Pastry," Lesson No. i).
N.B. — If we have no puff paste, short paste (see "Pastry," Lesson No. 2) will do.
11. We pour the mixture into the pie-dish, and put it in the oven (the thermometer at the oven door should rise to 2400) for twenty minutes.
12. We whip the whites of the eggs to a stiff froth.
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Amber Pudding