Mix the bread crumbs, sugar, the yolks of eggs, lemon,
cinnamon, salt, and whipped cream, well together in a basin,
then add the whisked whites of six eggs✪ Brown-Bread Pudding, and set it asida
Spread a plain mould with butter, strew it with brown-
bread crumbs, and put a large spoonful of the mixture
at the bottom of the mould ; then arrange a layer of cherries
upon it, cover these with some of the mixture, then another
layer of cherries, and so on till all has been put in the
mould. This must now be placed in a moderately-heated
oven to bake for about an hour. When done turn it out
of the mould on a dish, pour some cherry sauce around,
and serve.
817. SEMOLINA PUDDING.
Ingredients : Twelve ounces of semolina flour, six
ounces of pounded sugar, a quarter of a pound of butter,
six eggs, a pint of good milk, a tablespoonful of orange-
flower water, and a pinch of salt✪ Semolina Pudding.
Mix the semolina with the sugar, orange- flower water,
the half of the butter, two eggs, milk, and salt, in a stewpan
over the Are until it boils ; continue stirring till the paste
is perfectly smooth and ceases to adhere to the sides of the
pan, when it must be withdrawn from the fire, and the
remainder of the eggs and butter added gradually and
well mixed with the paste; then spread the inside of a
mould with butter, fill it with the paste, put the bottom of
the mould in a deep saut^pan half filled with boiling water,
place in the oven to bake for about an hour and a quarter.
When done, turn the pudding out of the mould on a hot
dish, pour either a custard or fruit sauce over, and serve.
404 PRACTICAL HOUSEHOLD COOKERY.
818. CABINET PUDDING.
This pudding is made with sponge cake. Spread the
inside of a plain mould with butter, stone two ounces of
raisins, pick, wash, and dry the same quantity of currants,
cut in small dice about an ounce of candied citix>n and two
ounces of dried cherries ; lay at the bottom of the mould
some of the mixed fruit, on these lay some slices of sponge
cake, and continue alternate layers till the mould is two-
thirds full Then beat the yolks of six eggs for about a
minute, and add while stirring a pint of boiled milk, half
a gill of brandy, and a quarter of a pound of pounded sugar✪ Cabinet Pudding.
When the lot is well mixed together, pass slowly through
a tammy into the mould ; let it thus stand for a few minutes,
after which cook the pudding in a bain-marie for half an
hour, then turn it out of the mould on to a hot dish, and
serve with a custard sauce or a sauce made as follows : —
Put the yolks of six eggs into a stewpan with half a pint
of syrup, stir this over the fire until the sauce coats the
spoon, then add a gill of brandy, or some other liqueur,
pass the sauce through a tammy, and pour it over the
pudding before serving.
819. CHESTNUT PUDDING.
Peel and boil two pounds of fine chestnuts, remove the
second skin, and rub the pulp through a fine wire sieve ;
place the pur6e in a stewpan with a pint of milk or cream,
two ounces of butter, a quarter of a pound of sugar, a tea-
spoonful of vanilla essence, and a pinch of salt; stir the
lot over the fire until the mixture thickens, then quicken
the stirring so as to prevent the contents from adhering
to the bottom of the pan, and as soon as it detaches itself
from the sides of the said pan remove it from the fire, add
PRACTICAL HOUSEHOLD COOKERY. 403
the yolks of six eggs, properly beaten, and the whites of
four, whipped firm✪ Chestnut Pudding. When these have been well mixed
together with the spoon, pour it into a plain mould well
spread with butter, and boil in a bain-marie for about
an hour. When done, turn the pudding carefully out of
the mould into a hot dish, and serve with a little apricot
jam, previously warmed and diluted for the purpose.
820. GINGER PUDDING.
Page 178 · 6 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
Mix the bread crumbs, sugar, the yolks of eggs, lemon, cinnamon, salt, and whipped cream, well together in a basin, then add the whisked whites of six eggs, and set it asida Spread a plain mould with butter, strew it with brownbread crumbs, and put a large spoonful of the mixture at the bottom of the mould ; then arrange a layer of cherries upon it, cover these with some of the mixture, then another layer of cherries, and so on till all has been put in the mould. This must now be placed in a moderately-heated oven to bake for about an hour. When done turn it out of the mould on a dish, pour some cherry sauce around, and serve.
817. SEMOLINA PUDDING.
Ingredients : Twelve ounces of semolina flour, six ounces of pounded sugar, a quarter of a pound of butter, six eggs, a pint of good milk, a tablespoonful of orangeflower water, and a pinch of salt.
Mix the semolina with the sugar, orange- flower water, the half of the butter, two eggs, milk, and salt, in a stewpan over the Are until it boils ; continue stirring till the paste is perfectly smooth and ceases to adhere to the sides of the pan, when it must be withdrawn from the fire, and the remainder of the eggs and butter added gradually and well mixed with the paste; then spread the inside of a mould with butter, fill it with the paste, put the bottom of the mould in a deep saut^pan half filled with boiling water, place in the oven to bake for about an hour and a quarter. When done, turn the pudding out of the mould on a hot dish, pour either a custard or fruit sauce over, and serve.
818. CABINET PUDDING.
This pudding is made with sponge cake. Spread the inside of a plain mould with butter, stone two ounces of raisins, pick, wash, and dry the same quantity of currants, cut in small dice about an ounce of candied citron and two ounces of dried cherries ; lay at the bottom of the mould some of the mixed fruit, on these lay some slices of sponge cake, and continue alternate layers till the mould is twothirds full Then beat the yolks of six eggs for about a minute, and add while stirring a pint of boiled milk, half a gill of brandy, and a quarter of a pound of pounded sugar. When the lot is well mixed together, pass slowly through a tammy into the mould ; let it thus stand for a few minutes, after which cook the pudding in a bain-marie for half an hour, then turn it out of the mould on to a hot dish, and serve with a custard sauce or a sauce made as follows : — Put the yolks of six eggs into a stewpan with half a pint of syrup, stir this over the fire until the sauce coats the spoon, then add a gill of brandy, or some other liqueur, pass the sauce through a tammy, and pour it over the pudding before serving.
819. CHESTNUT PUDDING.
Peel and boil two pounds of fine chestnuts, remove the second skin, and rub the pulp through a fine wire sieve ; place the pur6e in a stewpan with a pint of milk or cream, two ounces of butter, a quarter of a pound of sugar, a teaspoonful of vanilla essence, and a pinch of salt; stir the lot over the fire until the mixture thickens, then quicken the stirring so as to prevent the contents from adhering to the bottom of the pan, and as soon as it detaches itself from the sides of the said pan remove it from the fire, add
the yolks of six eggs, properly beaten, and the whites of four, whipped firm. When these have been well mixed together with the spoon, pour it into a plain mould well spread with butter, and boil in a bain-marie for about an hour. When done, turn the pudding carefully out of the mould into a hot dish, and serve with a little apricot jam, previously warmed and diluted for the purpose.
820. GINGER PUDDING.
Records on this page
Brown-Bread PuddingSemolina PuddingGinger PuddingCabinet PuddingCollege PuddingChestnut Pudding