Crumply Pudding. — i quart of milk, 4 tablespoonfuls of
flour, 2 eggs, \ Ib. of moist sugar, and a little finely-chopped
suet. Grease a mould, stick it with raisins, orange and
lemon peel, and citron ; make the flour into a smooth paste
with the milk, and add the sugar. Pour this into the mould,
and on the top place sufficient chopped suet to cover it.
Bake in the oven until the suet looks brown and set. Turn
out of the mould, and serve very hot. — Mrs. Addison.
Sicilian Pudding. — Melt J Ib. of fresh butter and let it
cool gradually, then pour it on the yolks of 2 eggs and the
white of i ; add \ Ib. pounded sugar, and flavour with
almond. Then line a dish with good puff paste, and put a
layer of one or two kinds of preserves in it, pouring the
above mixture over all, and bake it; when it is just baked,
spread over it the whites of 2 eggs, whipped to a solid froth,
and sift some finely-powdered sugar over it till it looks quite
white ; let it stand for a few minutes in a cool oven or before
a fire to harden, and then stick spikes of blanched almonds
all over it. — Weekly Scotsman.
Alderman's Pudding. — 6 oz. bread crumbs, 4 oz. sugar,
4 oz. suet, i lemon rind, i egg, i tablespoonful brandy.
264 OUR VIANDS
Chop the suet finely, add the bread crumbs and sugar, grate
over the lemon rind. In a separate basin beat the egg till
very light, add it to the mixture in the basin. Pour over
the brandy, and mix all well together. Grease a mould with
butter, pour in the mixture, cover the mould with a sheet of
paper. Place the mould in a saucepan half full of boiling
water, and let the water boil for one hour and twenty
minutes. Turn out the pudding on to a hot dish, and pour
round a jam or wine sauce. — Weekly Scotsman.
Scotch Pudding. — i teacupful of suet, and the same
quantity of sugar and currants, i \ teacupful each of flour
and milk, ij tablespoonful of ground rice, i teaspoonful of
soda, and the same quantity of spice. Mix well together,
and put in a basin with a plate on the top, in boiling water,
not to cover the basin. Boil two hours. — Cape Recipe.
Brown Betty. — Fill a pie-dish with alternate layers of
bread crumbs dotted with butter and slightly sprinkled
with spice, and sharp-flavoured apples cut thin and strewn
with sugar. Let the top layer be of crumbs, and then
bake a nice light brown.
Brentwood Pudding. — 3 oz. bread crumbs, 3 oz. butter,
3 oz. sugar, the yolks of 3 eggs, the juice of a lemon
and half the peel grated. Put a layer of jam or marmalade
at the bottom of a pie-dish, over which pour the above
ingredients well mixed. Bake forty minutes. Take it out
at the end of thirty minutes and pour over it the whites of
the eggs beaten to a stiff froth with lump-sugar, and then
return it to the oven for ten minutes. Good hot or
cold.
On Paste making. — The art of paste making is a mystery
to which some cooks never attain : they have, as it is termed,
RECIPES, OLD AND NEW 265
Our viands
1893Page 132
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Crumply Pudding. — i quart of milk, 4 tablespoonfuls of
flour, 2 eggs, \ Ib. of moist sugar, and a little finely-chopped
suet. Grease a mould, stick it with raisins, orange and
lemon peel, and citron ; make the flour into a smooth paste
with the milk, and add the sugar. Pour this into the mould,
and on the top place sufficient chopped suet to cover it.
Bake in the oven until the suet looks brown and set. Turn
out of the mould, and serve very hot. — Mrs. Addison.
Sicilian Pudding. — Melt J Ib. of fresh butter and let it
cool gradually, then pour it on the yolks of 2 eggs and the
white of i ; add \ Ib. pounded sugar, and flavour with
almond. Then line a dish with good puff paste, and put a
layer of one or two kinds of preserves in it, pouring the
above mixture over all, and bake it; when it is just baked,
spread over it the whites of 2 eggs, whipped to a solid froth,
and sift some finely-powdered sugar over it till it looks quite
white ; let it stand for a few minutes in a cool oven or before
a fire to harden, and then stick spikes of blanched almonds
all over it. — Weekly Scotsman.
Alderman's Pudding. — 6 oz. bread crumbs, 4 oz. sugar,
4 oz. suet, i lemon rind, i egg, i tablespoonful brandy.
264 OUR VIANDS
Chop the suet finely, add the bread crumbs and sugar, grate
over the lemon rind. In a separate basin beat the egg till
very light, add it to the mixture in the basin. Pour over
the brandy, and mix all well together. Grease a mould with
butter, pour in the mixture, cover the mould with a sheet of
paper. Place the mould in a saucepan half full of boiling
water, and let the water boil for one hour and twenty
minutes. Turn out the pudding on to a hot dish, and pour
round a jam or wine sauce. — Weekly Scotsman.
Scotch Pudding. — i teacupful of suet, and the same
quantity of sugar and currants, i \ teacupful each of flour
and milk, ij tablespoonful of ground rice, i teaspoonful of
soda, and the same quantity of spice. Mix well together,
and put in a basin with a plate on the top, in boiling water,
not to cover the basin. Boil two hours. — Cape Recipe.
Brown Betty. — Fill a pie-dish with alternate layers of
bread crumbs dotted with butter and slightly sprinkled
with spice, and sharp-flavoured apples cut thin and strewn
with sugar. Let the top layer be of crumbs, and then
bake a nice light brown.
Brentwood Pudding. — 3 oz. bread crumbs, 3 oz. butter,
3 oz. sugar, the yolks of 3 eggs, the juice of a lemon
and half the peel grated. Put a layer of jam or marmalade
at the bottom of a pie-dish, over which pour the above
ingredients well mixed. Bake forty minutes. Take it out
at the end of thirty minutes and pour over it the whites of
the eggs beaten to a stiff froth with lump-sugar, and then
return it to the oven for ten minutes. Good hot or
cold.
On Paste making. — The art of paste making is a mystery
to which some cooks never attain : they have, as it is termed,
RECIPES, OLD AND NEW 265