1. We take a quarter of a pound of carrots, wash them
and scrape them clean with a knife.
2. We take a grater, and grate all the red part of the
carrots into a basin.
3. We stand a wire sieve over a plate.
4. We take some crumb of bread, and rub it through the
sieve, there should be about three ounces of bread crumbs.
5. We put the bread crumbs into the basin with the
carrot, we also add one ottnee of castor sugar.
6. We put tzvo ounces of butter into a stewpan, and put it
on the fire to melt.
7. When the butter is melted, we take the stewpan off
the fire, and stand it on a piece of paper on the table.
8. We then stir into it half a gill (one gill is a quarter of
a pint) of sherry, half a gill of cream✪ Carrot Pudding, and a tablespoonful of
orange flozver water.
312 National Training School for Cookery.
9. We also add the yolks of two eggs (the whites we put
on a plate).
10. We whip the whites of the two eggs to a stiff froth
with a knife, and then stir them lightly into the stewpan,
mixing all the ingredients together.
11. We then pour the contents of the stewpan into the
basin with the carrot and bread crumbs, and mix them well
together.
12. We take a pie-dish (about one pint) and line the
edge of it with puff paste (see " Pastry," Lesson No i).
13. We pour the pudding into the pie-dish, and put it
into the oven (the thermometer at the oven door should
rise to 240°) to bake for half an hour; it is then ready for
serving.
Lessons on Making Ptcddings. — Alexandra. 313
PUDDINGS.
Lesson No. 12.
ALEXANDRA PUDDING.
ilveragecost of an "Alexandra Pudding" {one pint and half).
INGREDIENTS.
s. d.
10 eggs o 10
2 ozs. of castor sugar \ o i
1 gill (| pint) of milk o o|
J a pint of good cream i o
1 teaspoonful of essence of Vanilla o i
Time required, about one hour and twenty minutes.
Now we will show you how to make an Alexandra
Pudding.
1. We put a saucepan of warm water on the fire to boil.
2. We put the yolks of ten eggs into a basin (the whites
of five of the eggs we put in another basin, the others we
put aside).
3. We stir into the yolks of the eggs two ounces of castor
sztgar.
4. We also add one gill (quarter of a pint) of milk and
half a pint of good, crea✪ Alexandra Puddingm.
5. We whip the whites of the five eggs slightly with a
whisk or knife.
6. We take a plain tin mould (about one pint and a half)
and butter it inside, we cover the bottom with three rounds
of buttered paper.
7. We add the whipped whites of the eggs, and a teaspoon*
ful of essence of Vanilla to the mixture in the basin, and stir
all lightly together.
8. We pour the mixture through a strainer, into the
mouldy and tie over it a piece of stiff paper with a string.
314 National Training School for Cookery.
9. When the water in the saucepan boils we stand in
the mould. (The water should only reach half way up the
mould, or it will boil over and spoil the pudding?)
10. We let it simmer gently until the pudding is quite
firm. (It will take about one hour and a quarter)
N.B. — It must on no account boil fast.
11. After that time we take the pudding out of the sauce-
pan and stand it in ice.
IS. For serving, we take off the buttered paper and turn
the pudding carefully out on to a dish, and ornament it
with red currant jelly according to taste.
Lessons on Making Puddings. — Blanc- Mange. 315
Page 119 · 2 recipe records on this page
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AI-modernized reading of the original text
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1. We take a quarter of a pound of carrots, wash them
and scrape them clean with a knife.
2. We take a grater, and grate all the red part of the
carrots into a basin.
3. We stand a wire sieve over a plate.
4. We take some crumb of bread, and rub it through the
sieve, there should be about three ounces of bread crumbs.
5. We put the bread crumbs into the basin with the
carrot, we also add one ottnee of castor sugar.
6. We put tzvo ounces of butter into a stewpan, and put it
on the fire to melt.
7. When the butter is melted, we take the stewpan off
the fire, and stand it on a piece of paper on the table.
8. We then stir into it half a gill (one gill is a quarter of
a pint) of sherry, half a gill of cream, and a tablespoonful of
orange flozver water.
312 National Training School for Cookery.
9. We also add the yolks of two eggs (the whites we put
on a plate).
10. We whip the whites of the two eggs to a stiff froth
with a knife, and then stir them lightly into the stewpan,
mixing all the ingredients together.
11. We then pour the contents of the stewpan into the
basin with the carrot and bread crumbs, and mix them well
together.
12. We take a pie-dish (about one pint) and line the
edge of it with puff paste (see " Pastry," Lesson No i).
13. We pour the pudding into the pie-dish, and put it
into the oven (the thermometer at the oven door should
rise to 240°) to bake for half an hour; it is then ready for
serving.
Lessons on Making Ptcddings. — Alexandra. 313
PUDDINGS.
Lesson No. 12.
ALEXANDRA PUDDING.
ilveragecost of an "Alexandra Pudding" {one pint and half).
INGREDIENTS.
s. d.
10 eggs o 10
2 ozs. of castor sugar \ o i
1 gill (| pint) of milk o o|
J a pint of good cream i o
1 teaspoonful of essence of Vanilla o i
Time required, about one hour and twenty minutes.
Now we will show you how to make an Alexandra
Pudding.
1. We put a saucepan of warm water on the fire to boil.
2. We put the yolks of ten eggs into a basin (the whites
of five of the eggs we put in another basin, the others we
put aside).
3. We stir into the yolks of the eggs two ounces of castor
sztgar.
4. We also add one gill (quarter of a pint) of milk and
half a pint of good, cream.
5. We whip the whites of the five eggs slightly with a
whisk or knife.
6. We take a plain tin mould (about one pint and a half)
and butter it inside, we cover the bottom with three rounds
of buttered paper.
7. We add the whipped whites of the eggs, and a teaspoon*
ful of essence of Vanilla to the mixture in the basin, and stir
all lightly together.
8. We pour the mixture through a strainer, into the
mouldy and tie over it a piece of stiff paper with a string.
314 National Training School for Cookery.
9. When the water in the saucepan boils we stand in
the mould. (The water should only reach half way up the
mould, or it will boil over and spoil the pudding?)
10. We let it simmer gently until the pudding is quite
firm. (It will take about one hour and a quarter)
N.B. — It must on no account boil fast.
11. After that time we take the pudding out of the sauce-
pan and stand it in ice.
IS. For serving, we take off the buttered paper and turn
the pudding carefully out on to a dish, and ornament it
with red currant jelly according to taste.
Lessons on Making Puddings. — Blanc- Mange. 315