13. When the picdding is a light brown, we take it out
spread the whipped whites of the eggs over the top, and sift
about a dessertspoonful of castor sugar over it.
14. We put the dish back in the oven till the icing is a
light brown ; the pudding is then ready for serving.
Lessons on Making Puddings. — Brown Bread. 309
PUDDINGS.
Lesson No. 10.
BROWN BREAD PUDDING.
Average cost of a " Brown Bread Pudding and German
Sauce " {one pint mould).
INGREDIENTS.
s. d.
A loaf of brown bread o 2
1 lemon o 2
Half a teaspoonful of essence of Vanilla. . 1 ,
3 ozs. of castor sugar \ 0 x*
1 gill {\ pint) of milk o of
1 gill (5 pint) of cream o 6
4 eggs o 4
German Sauce.
2 eggs o 2
1 wineglassful of sherry o 6
1 dessertspoonful of castor sugar✪ Brown Bread Pudding o o\
o 8J
Time required, about one hour and a half.
Now we will show you how to make a Brown Bread
Pudding.
1. We take a stale brown loaf and cut off all the crust.
2. We put a wire sieve over a plate and rub the crumb
of bread through it.
3. We put one gill (quarter of a pint) of milk into a
stewpan, and put it on the fire to boil.
4. We put five ounces of the bread crtimb into a basin,
with three ounces of castor sugar.
5. We take a lemon, wipe it clean in a cloth, and grate
the rind over the bread crumbs.
6. We also add half a teaspoonful of essence of Vanilla.
7. We put a stewpan full of warm water on the fire la
boil.
310 National Training School for Cookery.
8. When the milk boils we pour it over the crumbs.
9. We put one gill (quarter of a pint) of cream into a
basin, and whip it to a stiff froth with a whisk.
10. We add the cream to the other ingredients, and also
stir in one at a time the yolks of four eggs (the whites of two
of the eggs we put on a plate, the others we put aside).
11. We whip the whites of the two eggs to a stiff froth
with a knife, and then stir them lightly into the basin,
mixing all the ingredients together.
12. We take a. pint mould and butter it well inside.
13. We pour the mixture into the mould, butter a piece
of kitchen paper, and place it over the top.
14. When the water in the stewpan is quite boiling, we
stand the mould in it to steam the pudding (the water
should only reach half-way up the mould, or it will boil
over and spoil the pudding).
15. We let it steam for one hour and a quarter.
16. For serving we take off the buttered paper, and turn
the pudding on to a hot dish.
GERMAN SAUCE.
1. We put the yolks of two eggs into a stewpan with a
wineglassful of sherry and a dessertspoonful of castor sugar.
2. We put the stewpan on the fire and mill it with a
whisk till it comes to a thick froth.
N.B. — We must be careful that the sauce does not boil, or it will curdle.
3. We pour the sauce round the pudding ; it is ready for
serving.
Lessons on Making Puddings. — Carrot. 3 1 f
PUDDINGS.
Lesson No. ix.
CARROT PUDDING.
Average cost of a " Carrot Pudding" {one pint).
INGREDIENTS.
s. d.
\ lb. of carrots o i
3 ozs. of bread crumbs o i
2 ozs. of butter o 2
2 a gill of cream o 3
2 eggs o 2
£ a gill of sherry c 3
1 oz. of castor sugar o 1
1 tablespoonful of orange flower water .... o
Puff paste o 4
1 6j
Tivie required, about three qtiarters of an hour.
Now we will show you how to make a Carrot Pudding. ✪ Carrot Pudding
Page 118 · 2 recipe records 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
13. When the pudding is a light brown, we take it out and spread the whipped whites of the eggs over the top, and sift about a dessertspoonful of castor sugar over it.
14. We put the dish back in the oven till the icing is a light brown ; the pudding is then ready for serving.
Lessons on Making Puddings. — Brown Bread. 309
Lesson No. 10.
BROWN BREAD PUDDING.
Average cost of a " Brown Bread Pudding and German Sauce " {one pint mould).
s. d.
A loaf of brown bread o 2
1 lemon o 2
Half a teaspoonful of essence of Vanilla. . 1 ,
3 ozs. of castor sugar \ 0 x*
1 gill {\ pint) of milk o of
1 gill (5 pint) of cream o 6
4 eggs o 4
German Sauce.
2 eggs o 2
1 wineglassful of sherry o 6
1 dessertspoonful of castor sugar o o\
o 8J
Time required, about one hour and a half.
Now we will show you how to make a Brown Bread Pudding.
1. We take a stale brown loaf and cut off all the crust.
2. We put a wire sieve over a plate and rub the crumb of bread through it.
3. We put one gill (quarter of a pint) of milk into a stewpan, and put it on the fire to boil.
4. We put five ounces of the bread crtimb into a basin, with three ounces of castor sugar.
5. We take a lemon, wipe it clean in a cloth, and grate the rind over the bread crumbs.
6. We also add half a teaspoonful of essence of Vanilla.
7. We put a stewpan full of warm water on the fire to boil.
310 National Training School for Cookery.
8. When the milk boils we pour it over the crumbs.
9. We put one gill (quarter of a pint) of cream into a basin, and whip it to a stiff froth with a whisk.
10. We add the cream to the other ingredients, and also stir in one at a time the yolks of four eggs (the whites of two of the eggs we put on a plate, the others we put aside).
11. We whip the whites of the two eggs to a stiff froth with a knife, and then stir them lightly into the basin, mixing all the ingredients together.
12. We take a. pint mould and butter it well inside.
13. We pour the mixture into the mould, butter a piece of kitchen paper, and place it over the top.
14. When the water in the stewpan is quite boiling, we stand the mould in it to steam the pudding (the water should only reach half-way up the mould, or it will boil over and spoil the pudding).
15. We let it steam for one hour and a quarter.
16. For serving we take off the buttered paper, and turn the pudding on to a hot dish.
GERMAN SAUCE.
1. We put the yolks of two eggs into a stewpan with a
wineglassful of sherry and a dessertspoonful of castor sugar.
2. We put the stewpan on the fire and whisk it with a whisk till it comes to a thick froth.
N.B. — We must be careful that the sauce does not boil, or it will curdle.
3. We pour the sauce round the pudding ; it is ready for serving.
Lessons on Making Puddings. — Carrot. 3 1 f
Lesson No. ix.
CARROT PUDDING.
Average cost of a " Carrot Pudding" {one pint).
s. d.
\ lb. of carrots o i
3 ozs. of bread crumbs o i
2 ozs. of butter o 2
2 a gill of cream o 3
2 eggs o 2
£ a gill of sherry c 3
1 oz. of castor sugar o 1
1 tablespoonful of orange flower water .... o
Puff paste o 4
1 6j
Tivie required, about three qtiarters of an hour.
Now we will show you how to make a Carrot Pudding.
Records on this page
Brown Bread PuddingCarrot Pudding