Alderman's Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 120. The excerpt below is the record exactly as published.
the rind of half a lemon. Beat up the yolks of thi-ee eggs, and add to them tliree ounces of melted butter ; sweeten to taste, and beat all together. Line a pudding-dish with puff paste, pour in the mixture, and bake until it becomes a light bro\sTi colour. Time to bake, thirty minutes. Probable cost, 8d. Sufficient for ;four persons. Albany Cakes. — Lightly beat six eggs, and stir them into a quart of milk ; add a tea- spoonful each of bicarbonate of soda and salt, dissolved in a little hot water. Stir in sufficient fine flour to mako a thick batter. Butter small tins the size o1 " tea-saucei', and half fill them with the mixture. Bake them in a quick oven. This makes very nice cakes, which are much used for breakfast in America. Time to bake, twenty minutes. Probable cost, lOd. Albemarle Pudding.— Take a quarter of a pound of sweet and three or four bitter almonds ; blanch and pound them, being carefiil not to let them oil. Beat four eggs and add to them their weight in sifted sugar ; put them on the fire to heat, but on no account allow them to boil ; let them get cold, and then stir in the almond paste. Beat altogether to a froth, and while in this state put the mixture into a well- oiled tin, and bake immediately. Time to bake, half an hour. Sufficient for f oxir or five persons. Probable cost. Is. Albert Cake or Biscuits. — T^.v; the yc^.ks of twelve eggs and the whites Ci. i;wo, and beat them up with ten ounces of pounded sugar and eight ounces of finely - chopped almonds, for twenty minutes. Whisk the remaining whites of the eggs, and mix with them six ounces of flour, two ounces of finely- shred candied orange-peel, a tea-spoonful of cinnamon powder, half a tea-spoonful of ground cloves, and a little grated lemon-rind. Slix aU thoroughly together, and pour the ALB ( 3 ) ALE batter into a convenient sized mould, and bake in an oven with a moderate beat for about an liour. When aono, and sufficiently cold, cut CAKE MOULD. into thin slices ready for serving. Albert biscuits may be also baked in small tins or moulds, which should be buttered and floured. Probable cost, 2s. 6d. Sufficient for a quart mould. Albert Pudding. — Beat half a pound of butter quite thin, then gradually mix with it five well-beaten eggs, half a pound of flour, and si.x ounces of loaf sugar on which the rind of a lemon has been grated ; add half a pound of stoned raisins, and place the entir-e mixture in a mould wliich has been well buttered and lined ALBERT PUDDING. with slices and stars made of citron, peel, and figs. Tie it up closely, and steam or boil it for at least three hours. Serve it with good melted butter, flavoured with lemon and brandy. Sufficient for six persons. Probable cost, 2s., exclusive of brandy. Albert Pudding (another way). — Beat a quarter of a pound of butter to a cream, and stir into it the yolks of three eggs. Add gradually a quarter of a pound of sugar, quarter of a pound of flour, quarter of a pound of sultana raisins, and last of all, the whites of the eggs, well whisked. Pour into a buttered mould, cover -with an oiled paper and a cloth, and steam it. Serve with wine sauce. Time to steam, three hours. Probable cost, Is. Suf- ficient for foTO- persons. Albert's (Prince) Pudding.— Lay the thin rind of a lemon over half a pound of crumbled Savoy cake, and pour over them haK a pint of boiling milk ; add a good pinch of salt, tjhe yolks of four eggs and the whites of two, together with a table-spoonful of powdered sugar. Poiu" the whole, when well mixed, into a buttered mould, and steam it for nearly an hour. A little jam served with this pudding is an improvement. Sufficient for six persons. Probable cost. Is. 3d. Alderman's Pudding. — lour three pints of boiling milk over six taolc-spoonf uls of finely-grated bread-crimibs, and soak for half an hour. Shred finely half a pound of finn beef suet ; mix with it a heaped table-spoonful of stoned ra-isins and another oi cui-rants ; add a little sugar and grated nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.