Beat up the yolks of six eggs and the whites of three,
and put them into a quart of cream. Sweeten, and add
a little orange-flower or rose-water, with a pound of melted
butter, and six handfuls of French barley✪ Barley Pudding that has been
boiled tender in milk. Butter a dish, pour it in, and send
it to the oven.
408 THE THOROUGH GOOD COOK.
18. Brown Bread Pudding.
Half a pound of stale brown bread grated ; ditto of
currants ; ditto of shredded suet ; sugar and nutmeg ; mix
with four eggs, one tablespoonful of brandy and two of
cream✪ Brown Bread Pudding ; boil in a cloth or basm that exactly holds it for
three or four hours.
19. Bnns, Little.
Beat six ounces of butter to cream. Add the yolks of
six eggs, two ounces of butter, the grated peel of a lemon,
an ounce of dried yeast mixed in a cup of warm milk, and
a pound of flour, with enough sour cream to mix the whole
into a dough of light bread consistence. Put little lumps
the size of a walnut on a buttered tin, and set them to rise.
When they are light, put in the centre of each an almond,
a raisin, or a dot of dried fruit, brush them over with egg
and sugar mixed, or with egg and coarsely-pounded sugar,
and bake them in a quick oven ten or twenty minutes.
20. Buttered Loaves.
Take the yolks of twelve eggs and six whites, and a
quarter of a pint of yeast ; when you have beaten the
esfCTs well, strain them with the yeast into a dish, add
a little salt, and two races of ginger beaten very small ;
then put flour to it till it comes to a high paste that
will not cleave; next you must roll it upon your hands,
and afterwards put it into a warm cloth, and let it lie
there a quarter of an hour ; then make it up in little
loaves and bake it again ; against it is baked, prepare a
pound and a half of butter, a quarter of a pint of white
SWEETS. 409
wine, and half a pound of sugar✪ Buttered Loaves ; this being melted and
beaten together with the loaves, return them to the oven
for a quarter of an hour.
21. Cake, Plain Fruit.
One loaf of bread dough, half a cupful of butter, the
same of sugar, a little syrup if liked, half a cupful of butter-
milk, half of currants, one of raisins, three eggs, and some
lemon-peel. Mix all well together, adding some spice to
taste✪ Plain Fruit Cake, and bake.
22. Chantilly Basket.
Stick ratafia biscuits round the dish, or make it over
a mould, with caramel sugar ; have different sizes of biscuits,
and ornament with comtits or dried fruits ; fill the inside
with four sponge biscuits, six macaroons soaked in Avine ;
pour over a custard, and fill up with syllabub cream. A
" basket " may be made of almond paste, macaroons, or small
almond biscuits, and served in the same wa}^
23. Cheese-Cakes.
Put a spoonful of rennet into a quart of milk ; when
turned, drain the curd through a coarse sieve, gently break
the curd, and rub in a quarter of a pound of butter, a quarter
of a pound of sugar, nutmeg, and two Naples biscuits grated,
the yolks of four eggs and the white of one, half an ounce
of almonds, half bitter and half sweet, well beaten in a
mortar, Avith two teaspoonfuls of rose Avater, four ounces
of currants✪ Cheese-Cakes ; put in the curd, and mix together.
410 THE TIIOBOUGII GOOD COOK.
24. Cheese-Cakes, Lemon or Orange. ✪ Cheese-Cakes, Lemon or Orange
Page 217 · 7 recipe records on this page
Presented as published in 1895. 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
Beat up the yolks of six eggs and the whites of three, and put them into a quart of cream. Sweeten, and add a little orange-flower or rose-water, with a pound of melted butter, and six handfuls of French barley that has been boiled tender in milk. Butter a dish, pour it in, and send it to the oven.
18. Brown Bread Pudding.
Half a pound of stale brown bread grated ; ditto of currants ; ditto of shredded suet ; sugar and nutmeg ; mix with four eggs, one tablespoonful of brandy and two of cream ; boil in a cloth or basm that exactly holds it for three or four hours.
19. Buns, Little.
Beat six ounces of butter to cream. Add the yolks of six eggs, two ounces of butter, the grated peel of a lemon, an ounce of dried yeast mixed in a cup of warm milk, and a pound of flour, with enough sour cream to mix the whole into a dough of light bread consistence. Put little lumps the size of a walnut on a buttered tin, and set them to rise. When they are light, put in the centre of each an almond, a raisin, or a dot of dried fruit, brush them over with egg and sugar mixed, or with egg and coarsely-pounded sugar, and bake them in a quick oven ten or twenty minutes.
20. Buttered Loaves.
Take the yolks of twelve eggs and six whites, and a quarter of a pint of yeast ; when you have beaten the eggs well, strain them with the yeast into a dish, add a little salt, and two races of ginger beaten very small ; then put flour to it till it comes to a high paste that will not cleave; next you must roll it upon your hands, and afterwards put it into a warm cloth, and let it lie there a quarter of an hour ; then make it up in little loaves and bake it again ; against it is baked, prepare a pound and a half of butter, a quarter of a pint of white
wine, and half a pound of sugar ; this being melted and beaten together with the loaves, return them to the oven for a quarter of an hour.
21. Cake, Plain Fruit.
One loaf of bread dough, half a cupful of butter, the same of sugar, a little syrup if liked, half a cupful of buttermilk, half of currants, one of raisins, three eggs, and some lemon-peel. Mix all well together, adding some spice to taste, and bake.
22. Chantilly Basket.
Stick ratafia biscuits round the dish, or make it over a mould, with caramel sugar ; have different sizes of biscuits, and ornament with comtits or dried fruits ; fill the inside with four sponge biscuits, six macaroons soaked in Avine ; pour over a custard, and fill up with syllabub cream. A " basket " may be made of almond paste, macaroons, or small almond biscuits, and served in the same wa}^
23. Cheese-Cakes.
Put a spoonful of rennet into a quart of milk ; when turned, drain the curd through a coarse sieve, gently break the curd, and rub in a quarter of a pound of butter, a quarter of a pound of sugar, nutmeg, and two Naples biscuits grated, the yolks of four eggs and the white of one, half an ounce of almonds, half bitter and half sweet, well beaten in a mortar, Avith two teaspoonfuls of rose Avater, four ounces of currants ; put in the curd, and mix together.
24. Cheese-Cakes, Lemon or Orange.
Records on this page
Barley PuddingLittle BunsBrown Bread PuddingButtered LoavesPlain Fruit CakeCheese-CakesCheese-Cakes, Lemon or Orange