sliced apricots instead of the pineapples, and then serve the pudding and
sauce exactly the same.
1152. Apple Pudding a PHelv&ienne.— Prepare a pudding - paste
exactly the same as for pinapple pudding (No. 1148) ; when ready, peel,
core, and slice finely five medium-sized, sound apples ; put them into a
vessel, mix with them one ounce of powdered sugar and a teaspoonful of
powdered cinnamon, and add this to the paste, and with a spatula mix
thoroughly all together for three minutes. Butter and sugar well a three-
pint mold, pour in the preparation, and lay the mold in a tin pan, filled
to half the height of the mold with warm water ; place in the oven, and
let steam for one hour; take it from the oven, and with a towel turn it on
a hot dessert-dish, and serve with the following sauce (No. 1153) in a.
sauce-bowl.
1153. Sauce Chaufausen.— Put half a pint of cold water in a sauce-
pan, with three ounces of powdered sugar, six cloves, a bay-leaf, and a
piece of cinnamon about an inch long. Put the pan on the fire, and let it
boil for five minutes ; then dilute an ounce of corn-starch with a gill of
cold water ; add it to the contents of the pan, and with a whip stir briskly
for two minutes. Add one pint of Chaufausen wine, still stirring for one
minute longer, then take from off the fire, strain through a sieve into a
sauce-bowl, and serve.
1154. Custard Pudding.— Put into a vessel a quarter of a pound of
powdered sugar, break in five whole eggs, and with the pastry-whip mix
well for two minutes ; add a quart of good, cold milk, and flavor with'a
teaspoonful of lemon essence✪ Custard Pudding; mix well together for one minute. Butter
and sugar well six small pudding-molds, as for maraschino pudding (No.
1134) ; strain the preparation into another bowl, and then pour it into the
molds ; arrange them on a tin pan filled to half the height of the molds
with warm but not boiling water; then place them in a moderate oven
to steam for forty minutes. Remove from the oven, and with a towel
turn them on a hot dessert-dish, serving with a sauce a la creme.
(No. 1133).
1155. Nelson Pudding1. — Butter and sugar well six small pudding-
molds, as for maraschino pudding (No. 1134). Prepare twelve lady-
fingers (No. 1231), cut them in two, paring them neatly and carefully, so
as to be able to line the molds evenly, then cut the parings into small
pieces. Mix in a plate three ounces of candied cherries with two ounces
of well-chopped citron ; cover the bottom of the molds with two ounces
of this, then a layer of the lady-fingers; spread half of the remaining fruit
on top, and fill in with the rest of the cake, finishing with the balance of
the fruit ; then pour over the following custard: put into a vessel four
ounces of powdered sugar three whole eggs, and beat briskly with a
pastry-whip for two minutes, then add a pint of cold milk, flavor with a
teaspoonful of lemon essence✪ Nelson Pudding, mix for one minute longer, then strain
through a sieve into another vessel, and with a ladle divide it evenly over
the six puddings. Set the molds in a tin pan, filling it to half their
height with warm water, and place it in a moderate oven to steam for
DESSERTS.
333
The table
1889Page 274 · 2 recipe records on this page
Presented as published in 1889. 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
sliced apricots instead of the pineapples, and then serve the pudding and sauce exactly the same.
1152. Apple Pudding à l'Helvétienne.— Prepare a pudding - paste exactly the same as for pineapple pudding (No. 1148) ; when ready, peel, core, and slice finely five medium-sized, sound apples ; put them into a vessel, mix with them one ounce of powdered sugar and a teaspoonful of powdered cinnamon, and add this to the paste, and with a spatula mix thoroughly all together for three minutes. Butter and sugar well a threepint mold, pour in the preparation, and lay the mold in a tin pan, filled to half the height of the mold with warm water ; place in the oven, and let steam for one hour; take it from the oven, and with a towel turn it on a hot dessert-dish, and serve with the following sauce (No. 1153) in a. sauce-bowl.
1153. Sauce Chaufaussen.— Put half a pint of cold water in a saucepan, with three ounces of powdered sugar, six cloves, a bay-leaf, and a piece of cinnamon about an inch long. Put the pan on the fire, and let it boil for five minutes ; then dilute an ounce of corn-starch with a gill of cold water ; add it to the contents of the pan, and with a whip stir briskly for two minutes. Add one pint of Chaufaussen wine, still stirring for one minute longer, then take from off the fire, strain through a sieve into a sauce-bowl, and serve.
1154. Custard Pudding.— Put into a vessel a quarter of a pound of powdered sugar, break in five whole eggs, and with the pastry-whip mix well for two minutes ; add a quart of good, cold milk, and flavor with'a teaspoonful of lemon essence; mix well together for one minute. Butter and sugar well six small pudding-molds, as for maraschino pudding (No. 1134) ; strain the preparation into another bowl, and then pour it into the molds ; arrange them on a tin pan filled to half the height of the molds with warm but not boiling water; then place them in a moderate oven to steam for forty minutes. Remove from the oven, and with a towel turn them on a hot dessert-dish, serving with a sauce a la creme. (No. 1133).
1155. Nelson Pudding. — Butter and sugar well six small puddingmolds, as for maraschino pudding (No. 1134). Prepare twelve ladyfingers (No. 1231), cut them in two, paring them neatly and carefully, so as to be able to line the molds evenly, then cut the parings into small pieces. Mix in a plate three ounces of candied cherries with two ounces of well-chopped citron ; cover the bottom of the molds with two ounces of this, then a layer of the lady-fingers; spread half of the remaining fruit on top, and fill in with the rest of the cake, finishing with the balance of the fruit ; then pour over the following custard: put into a vessel four ounces of powdered sugar three whole eggs, and beat briskly with a pastry-whip for two minutes, then add a pint of cold milk, flavor with a teaspoonful of lemon essence, mix for one minute longer, then strain through a sieve into another vessel, and with a ladle divide it evenly over the six puddings. Set the molds in a tin pan, filling it to half their height with warm water, and place it in a moderate oven to steam for
Records on this page
Custard PuddingNelson Pudding