Having minced a clove of the best vanilla, pound it
with a quarter of a pound of sugar and rub it through a
sieve; shred three-quarters of a pound of veal suet, and
half the quantity of beef marrow, and put these, with six
ounces of rice-Hour, into a saucepan, adding to them seven
yolks and two whole eggs, half a glass of cream, half a
glass of maraschino, a pinch of salt, the quarter of a nut-
meg grated, two ounces of whole pistachios, four ounces of
sweet macaroons bruised, the sugared vanilla, thirty jDre-
served cherries, well drained, and each cut in half, and
half a dozen apples✪ Pudding a la Parisienne, chopped small ; mix these ingredients
together well, and then jDut them into a well-buttered
cloth ; tie it up, fasten a weight of ten pounds to the
centre of the pudding, to prevent its falling to one side, and
put it into a large saucepan filled with boiling hot water ;
set on the fire, and keep constantly boiling for four hours ;
then take it out, dip it an instant in cold water, remove
the cloth, and with a very sharp knife remove all the
outside of the pudding ; strew powdered sugar over, and
having cut two ounces of pistachios each into six slices,
fix them in like the quills of a hedge-hog. Serve as quickly
as jDossible.
SWEETS. 437
94. Pudding, A Very Delicious.
Having beaten one pound of almonds very fine with rose-
water and cream, add the yolks of five and the whites of
two eggs, with one pound of beef suet shredded fine ; make
it as thin as batter for fritters, mixing it with cream ; season
with salt, sugar, and mace✪ A Very Delicious Pudding ; bake or boil an hour, and servo
with susfar strewn over it.
95. Puff-Paste, Light.
To make light puff-paste, attention is principally required
in the rolling out: if it should be too light, it may be
rolled out once or twice more than is prescribed here, as
it principally depends on the fold w^hether it rises evenly
and high.
With a pound of good stiff" butter (free from water) take
one pound of Hour; break and rub half the butter in the
flour, wet it into a paste with a quarter of a pint of water,
the juice of one lemon, and the yolk of one egg✪ Light Puff-Paste, beaten up
with it (care must be taken not to make the paste too soft,
but hard enough to roll out the thickness of a crown piece) ;
lay the remainder of the butter in thin slices all over ;
fold it up, beginning at top and bottom, to the middle, in
five or six folds ; roll it out as thin as at first, brushing
off the flour before folding up ; -when rolled out and folded
three times this way, try a piece in the oven ; if so light
that it falls over, roll it out once or tAvice more. The piece
tried should not be thicker than a crown piece ; if it rises
j)roperly, it has been folded evenly; if not, the ends have
not been laid straight.
This paste is used for all sorts of pies, patties, vol-au-
vent, and light pastry generall}''.
438 TEE THOEOUGH GOOD COOK.
96. Pumpion Pie. ✪ Pumpion Pie
Page 230 · 4 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
Having minced a clove of the best vanilla, pound it with a quarter of a pound of sugar and rub it through a sieve; shred three-quarters of a pound of veal suet, and half the quantity of beef marrow, and put these, with six ounces of rice-Hour, into a saucepan, adding to them seven yolks and two whole eggs, half a glass of cream, half a glass of maraschino, a pinch of salt, the quarter of a nutmeg grated, two ounces of whole pistachios, four ounces of sweet macaroons bruised, the sugared vanilla, thirty preserved cherries, well drained, and each cut in half, and half a dozen apples, chopped small ; mix these ingredients together well, and then put them into a well-buttered cloth ; tie it up, fasten a weight of ten pounds to the centre of the pudding, to prevent its falling to one side, and put it into a large saucepan filled with boiling hot water ; set on the fire, and keep constantly boiling for four hours ; then take it out, dip it an instant in cold water, remove the cloth, and with a very sharp knife remove all the outside of the pudding ; strew powdered sugar over, and having cut two ounces of pistachios each into six slices, fix them in like the quills of a hedge-hog. Serve as quickly as possible.
94. Pudding, A Very Delicious.
Having beaten one pound of almonds very fine with rosewater and cream, add the yolks of five and the whites of two eggs, with one pound of beef suet shredded fine ; make it as thin as batter for fritters, mixing it with cream ; season with salt, sugar, and mace ; bake or boil an hour, and servo with susfar strewn over it.
95. Puff-Paste, Light.
To make light puff-paste, attention is principally required in the rolling out: if it should be too light, it may be rolled out once or twice more than is prescribed here, as it principally depends on the fold w^hether it rises evenly and high.
With a pound of good stiff butter (free from water) take one pound of Hour; break and rub half the butter in the flour, wet it into a paste with a quarter of a pint of water, the juice of one lemon, and the yolk of one egg, beaten up with it (care must be taken not to make the paste too soft, but hard enough to roll out the thickness of a crown piece) ; lay the remainder of the butter in thin slices all over ; fold it up, beginning at top and bottom, to the middle, in five or six folds ; roll it out as thin as at first, brushing off the flour before folding up ; -when rolled out and folded three times this way, try a piece in the oven ; if so light that it falls over, roll it out once or twice more. The piece tried should not be thicker than a crown piece ; if it rises j)roperly, it has been folded evenly; if not, the ends have not been laid straight.
This paste is used for all sorts of pies, patties, vol-auvent, and light pastry generall}''.
96. Pumpion Pie.
Records on this page
Pudding a la ParisienneA Very Delicious PuddingLight Puff-PastePumpion Pie